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Thread Starter 
Howdy, y'all. I'm in the planning stages of opening a restaurant. Ive had to tweek my concept for a location I'm looking at. This is an entree I plan to have on my menu. Its a stock menu from a website, but I edited it to add my own twist. I'm making this dish tonight and will check back.

  • 9 cups water
  • 1 cup cream
  • 3-1/2 cups hominy grits
  • 3/4 pound processed cheese, cubed
  • 2 tablespoons olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 Vidalia onions, thinly sliced
  • 2 cloves garlic, minced
  • 3 pounds fresh shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 2 dashes hot pepper sauce (optional)
My tweaks- *Going to blacken the shrimp *I'm going to cook off the bacon, and add the drippings to the sautee of the shrimp,oninon, and peppers. I will then chop the bacon to sprinkle
  1. Combine the water and cream in a saucepan over medium heat. Bring to a boil, and stir in the grits. When the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
  2. While you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. Saute the green and red peppers with the onion and garlic. When the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. Season with salt and pepper to taste.
  3. Serve the cheese grits with a generous helping of the shrimp saute over them. Add a dash of hot pepper sauce for heat if you like.