Shrimp & Jalapeno Cheddar Grits

Ingredients:

• Shrimp Ingredients
• 1 lb. Portside 31-40 Uncooked Shrimp, peeled & deveined
• 1/4 cup Onion, fine dice
• 3 cloves Garlic, minced
• 1 1⁄2 tsp Green Onion, sliced
• 1 1⁄2 tsp Marcum Blackened Seasoning
• 2 tbsp Coburn Farms Butter
• Grits Ingredients
• 3/4 cup Kiggins Quick Grits
• 2 cups Marcum Chicken Broth
• 1 cup Coburn Farms Cheddar Block, shredded
• 2 cups Coburn Farms Milk 2%
• 1/4 cup Senora Verde Jalapenos (chopped)
• 1/3 cup Coburn Farms Butter
• to taste Marcum Salt
• to taste Marcum Pepper

Directions:

1. Bring to a boil in a large sauce pan: broth, milk, butter, salt, and black pepper.
2. Once boiling, stir in grits and jalapenos, cover and cook for 15 minutes.
3. While grits are cooking, in a large skillet over medium heat, melt butter then sauté onion and garlic for 3 minutes.
4. Add shrimp and season with the Blackened Seasoning and cook for 3 minutes or until shrimp are pink.
5. Once grits are done cooking, add in cheddar cheese and stir until fully melted.
6. Assemble, serve the shrimp over the Jalapeno Cheddar grits, and top with sliced green onions.

Recipe tips:

• Add in bacon and andouille for a more tradition recipe.