Lowcountry Shrimp and Grits

Gather all ingredients before starting the recipe.

Shrimp and Sauce

• Add 1 tbsp vegetable oil to the skillet over medium high heat and add 1/2 small finely diced onion, 1/2 red diced bell pepper and 1/2 green diced bell pepper. Sauté for 6-8 minutes or until the peppers and onions begin to soften.
  
• Add 3 cloves grated garlic to the vegetables and cook for another minute or until the garlic becomes fragrant.
• Add 2 tsp Old Bay seasoning, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp freshly ground black pepper and 1 tbsp tomato paste and stir to combine. Then add 1 tbsp Worcestershire Sauceand 1/4 cup chicken stock, reduce heat to medium and cook for 5-10 minutes.
  
• Increase the heat to medium-high and then lay 6 large raw shrimp on top of the vegetable mixture. Cook until the shrimp turns pink on the first side, about 4-5 minutes. Then turn the shrimp to the second side and cook again until the shrimp turns pink.
  
• Remove shrimp to a plate and cover with aluminum foil to keep warm. Add 1/2 cup whipping cream to the sauce and stir to combine.

Grits

• When the shrimp sauce is finished, bring 1 1/2 cups of water to a boil in a medium sized saucepan over medium high heat.
• Add 1/2 cup quick cooking grits in a steady stream and whisk with a wire whisk until it starts to thicken, for about 3-4 minutes. Reduce heat to medium.
• Add 1 pinch kosher salt, 2 tbsp butter and 2 tbsp of heavy cream and stir to combine. Then add 3/4 cup sharp cheddar cheese and stir with a wooden spoon until the cheese has melted and has been fully incorporated. About 3-4 minutes.
• When the grits are done and before serving, return cooked shrimp to the shrimp sauce, increase heat to medium-high to warm through for 2-3 minutes.

Serving

• Ladle grits into serving plates, top with a generous spoonful of shrimp sauce then top the sauce with 3 shrimps per person.