Ingredients
FOR GRITS
4 Cups water
1 bay leaf
5 1/2 oz. white corn grits
10 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1/8 tsp. white pepper, ground
1/4 tsp. hot sauce
FOR 1 ORDER
5 ,21-30 ct. shrimp (2.5 oz.), peeled and deveined, tails intact
1/4 tsp. black pepper
1 1/2 Tbsp. unsalted butter
1 1/2 oz. white button mushrooms, cut into eighths
3/4 tsp. sweet paprika
1/2 oz. green onions, sliced
1 large garlic clove, minced
1 Tbsp. all-purpose flour
1/2 Cup low-sodium chicken broth
1/8 tsp. hot sauce
2 Tbsp. seeded and diced Roma tomato
2 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1 Tbsp. lemon juice
TO SERVE
2 1/2 oz. grilled corn kernels
quartered grape tomatoes
green onions, cut at an angle
1 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®
lemon wedge
microgreens, for garnish