(Makes 4 servings)
2 cups water
2 cups milk
1 ½ tsp salt
4 tblsp butter
4 ounces sharp cheddar cheese, shredded
1 lb shrimp (41-50ct)
1 tsp olive oil
black pepper to taste
¾ tsp salt
1 tblsp soy sauce
1 tsp Tony Chachere Creole Spice
1 tsp lemoncello liquor or 1 tsp lemon zest
OPTIONAL: 1 tblsp panko bread crumbs
Bring milk, water, 1 ½ tsp salt to a slow boil over medium/low heat.
While the liquid is coming to a boil, in a separate bowl, add the shrimp, pepper, 3/4 tsp salt, soy sauce, lemon liquor and Cajun spice to the shrimp and let marinate.
When the liquids come to a slow boil, whisk in the corn meal and lower heat to lowest simmer.
Keep whisking every few minutes as to avoid lumps.
After 15-20 minutes your grits will be ready, taste will determine when you turn the heat off to stop cooking them.
Now add the shredded cheddar cheese and the butter to the grits and stir well. Set Aside.
In a large skillet on high heat, add 1 tsp olive oil, wait till it is hot then add the shrimp toss once to adjust shrimp.
Let cook for 45 seconds, flip once, using tongs to individually flip any shrimp that did not get turned. 30 more seconds, turn off heat and toss shrimp onto the grits. Enjoy!