2cupsfinely shredded cheeseI used a blend of cheddar and monterey jack
1poundraw shrimppeeled/deveined
3tablespoonsbutter
5clovesgarlicminced
Instructions
Grits:
In a large pan bring chicken stock to a rolling boil. Slowly pour in grits, while stirring constantly (if you just dump it in you'll get a giant nasty clump)
Reduce heat to low and continue stirring until grits thicken. Pour in cream, then seasoned salt, and mix well.
When grits have thickened again and are heated through, stir in cheese.
Enjoy!
Shrimp:
In a large skillet or wok, bring butter and garlic to a simmer. Stir for a minute or two until garlic is fragrant.
Toss in shrimp and cook until they are pink and opaque. Do not overcook.