Cheesy Shrimp & Grits

Serves 4 to 6

5 c. water

1-1/4 c. quick-cooking grits, uncooked

2 c. shredded Cheddar cheese

1/2 c. butter

2 eggs, beaten

1 c. milk

garlic powder and salt to taste

1 lb. uncooked medium shrimp, peeled and cleaned

2 t. garlic, minced

2 T. olive oil

1/2 c. white wine or chicken broth

1-1/2 t. fresh parsley, chopped

1/4 t. salt

1/2 t. pepper

1/4 c. lemon juice

Bring water to a boil in a saucepan over medium-high heat. Stir in grits; cook grits in boiling water for 5 minutes. Add cheese, butter, eggs, milk, garlic powder and salt to grits; mix well. Spoon into a greased 4-quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes, or until lightly golden. Meanwhile, in a skillet over medium heat, sauté shrimp and garlic in olive oil until cooked through, about 5 minutes. Add remaining ingredients; heat through. Top grits with shrimp mixture before serving.

Keep frozen shrimp on hand for delicious meals anytime. Let it thaw overnight in the fridge, or for a quicker way, place the frozen shrimp in a colander and run ice-cold water over it. Don’t thaw shrimp in the microwave, as it will get mushy.