Serves: 6Prep Time: 15 minutesCook Time: 25 minutes
CLINTON: Ocracoke is a tiny little island off of the coast of North Carolina nestled in the heart of the Outer Banks, where every year Beth puts her twist on this Southern classic for her girlfriends when they go on vacation. She’s been making this dish for years now, and it’s always a hit on her dinner table (and is sure to be just as popular on yours). It’s great for a potluck or any weekend feast.
1 stick of butter
1 large Vidalia onion
½ red pepper, diced
6 cloves of garlic
1 cup old-fashioned grits
1½ cups sharp cheddar cheese, shredded
¾ cup Asiago cheese, shredded
1 pound shrimp, peeled and deveined
Hot sauce and parsley, to garnish
Kosher salt and ground black pepper, to taste
1. In a large sauté pan, add butter, onion, and pepper and cook until softened. Add the garlic and continue cooking over medium heat a few minutes longer. Add 5 cups of water and the grits. Simmer covered for 20 minutes. Add the cheeses and the shrimp. Cook until the shrimp turns pink, about 5–6 minutes.
2. Garnish with the hot sauce and parsley.