Ingredients
>
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 raw jumbo shrimp, peeled and deveined
>
1/2 cup shredded sharp cheddar cheese
Steps
1
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.
2
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.
3
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.
4
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.
Tips
Heat things up with a few splashes of Tabasco.
