Thanks to The Miami Herald, I now possess the secret to Blue Heaven’s Shrimp & Grits: white cheddar. I made this recipe for my mother- and father-in-law this weekend, and I managed to convert the nonbeliever (ahem, Kathi). If you read my post about Key West, you’ll remember that I said this was the best version of shrimp & grits I’ve eaten, and this recipe did not disappoint.
Now all I need is that lime hollandaise recipe…
Blue Heaven Shrimp and Grits
1/3 cup half-and-half
1 1/2 teaspoons salt
1 1/3 cups uncooked quick-cooking grits
1 1/2 cups (6 ounces) shredded sharp white cheddar cheese
3/4 cup (1 1/2 sticks) butter
1/2 cup dry white wine
1 1/2 pounds large (21 to 25 count) raw shrimp, peeled and deveined
1/2 cup chopped green onions
Additional cheese to garnish
Bring 4 cups water, the half-and-half and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat and simmer 7 minutes or until thickened. Remove from heat, stir in cheese and set aside, covered.
Melt butter in a large skillet over medium-high heat. Add wine, bring to a boil and boil 2 minutes. Add shrimp; cook 2 minutes or until shrimp turn pink. Stir in onions and cook, stirring constantly, 30 seconds. Remove from heat.
Spoon cheese grits into 4 bowls, top with shrimp mixture, sprinkle with cracked pepper and garnish, if desired, with more cheese. Makes 4 servings.