Slathered Shrimp and Pimento Cheese Grits
Pimento Cheese Grits
Makes 6 cups; 4-6 Servings
- 6 cups water
- 1 ½ cups Charleston's Own Stoneground Yellow Grits
- 4 oz. cream cheese
- 4 tablespoons butter
- 8 oz. sharp cheddar cheese, grated
- 1 cup roasted, peeled, seeded, and chopped red bell pepper
- 1/2 tablespoon sea salt
- Dash of white pepper
Bring water to boil in heavy-bottom stockpot. Slowly add grits, stirring constantly. Reduce heat to low and continue stirring to prevent grits from scorching. Once grits have started to thicken continue cooking over low heat for another 30 minutes, stirring frequently. Add remaining ingredients and continue cooking for about 10 minutes until cheese melts and roasted peppers are well blended. Grits should be very creamy and smooth. If mixture becomes too thick, simply add water, ¼ cup at a time to obtain desired consistency. Season grits to taste with salt and pepper. Keep covered and warm until ready to serve adding water as needed to maintain creamy consistency.
- 1½-2 lbs. fresh, shrimp peeled and deveined
- 2 tablespoons Olive Oil
- ½ - 1 bottle Slather Brand Foods Original Slather Sauce
- 10 slices bacon
- ¼ cup chopped fresh parsley
While grits are cooking, place bacon slices on foil lined baking sheet and place in 350 degree oven until crispy. Remove from oven, drain on paper towels, crumble and set aside. Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slather Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.
Spoon hot pimento cheese grits on plate. Top with heaping spoonful of Slathered Shrimp. Generously sprinkle with bacon crumbles and finish with sprinkled chopped parsley.