Creamy, cheesy corn grits are topped with saucy shrimp in this quick and easy take on the traditional Carolina dish.
4 cups 2% reduced-fat milk
1 cup cornmeal
1 bunch green onions
5 tbsp butter, divided
1/2 cup diced peppers
1 tbsp minced garlic
1 (14.5 oz) can diced tomatoes
2 tbsp Worcestershire sauce
1 lb jumbo peeled, deveined shrimp
1/2 cup shredded sharp Cheddar
In a medium pot, heat the milk to a boil on high. Season with salt and slowly whisk in the cornmeal. Reduce heat to medium-low and partially cover. Cook 20 min., until grits are tender, whisking often to break up lumps and prevent sticking.
Meanwhile, thinly slice the green onions, reserving the dark green parts. In a wide 5–6-qt pot, melt 3 tbsp butter on medium. Add the light and white green onions, peppers, and garlic. Season with salt and black pepper. Cook 6 min., until golden, stirring occasionally.
To pot with green onions, add the tomatoes (without draining) and Worcestershire sauce. Stir in the shrimp and cook 5 min., until shrimp are cooked through, stirring occasionally. Remove from heat.
To cooked grits, add the Cheddar and remaining 2 tbsp butter, stirring until butter and cheese have melted. Serve shrimp over grits. Garnish with reserved green onions.