Shrimp and Grits with Creole Butter

Ingredients

• 1 cup Stone-ground grits
• 4 cups Water
• 1 cup Sharp cheddar cheese
• 4 tablespoons Butter
• about 450 g Shrimp (peeled and deveined)
• 2 teaspoons Creole seasoning
• 1/4 cup Green onions (chopped)
• 1 tablespoon Lemon juice
• 1 teaspoon Worcestershire sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup Stone-ground grits and 4 cups Water. Bring to a boil over medium-high heat (204°C / 204.4°C). Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are tender and have thickened. Stir in the 1 cup Sharp cheddar cheese and 2 tablespoons of Butter until completely melted and the grits are creamy.
2. 2While the grits are simmering, melt the remaining 2 tablespoons of Butter in a 25.4 cm skillet over medium heat (190°C / 190.6°C).
3. 3Add the about 450 g Shrimp to the skillet in a single layer. Sprinkle with the 2 teaspoons Creole seasoning. Cook for 2-3 minutes per side, until the shrimp are pink and opaque, reaching an internal temperature of 63°C. Do not overcook.
4. 4Stir the cooked shrimp in the skillet with the 1/4 cup Green onions (chopped), 1 tablespoon Lemon juice, and 1 teaspoon Worcestershire sauce. Cook for an additional 2 minutes, allowing the flavors to meld.
5. 5Spoon the creamy grits into four bowls. Top generously with the shrimp and Creole butter sauce. Garnish with extra chopped green onions, if desired.

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