Shrimp and Grits

Ingredients

Directions

1. 1

   To make Grits: Add water and bay leaf to a large saucepan and bring to a boil. Whisk grits into boiling water and reduce to a simmer. Cook for 5 minutes, stirring frequently to avoid burning. Grits should be fully softened and spoonable. Whisk in Cotija, sour cream, white pepper, and hot sauce. Simmer for 5 more minutes, stirring occasionally. Remove bay leaf. Transfer to a steam table to keep warm.

2. 2

   To make Shrimp: Place butter in a nonstick pan over medium heat for 1 minute. Add mushrooms and sauté for 1 minute. Add onions and garlic, cook for 30 seconds, stirring constantly. Add flour and paprika. Cook for 1 minute, stirring. Add broth, hot sauce, and diced tomatoes. Cook for 30 seconds. Pour in sour cream and stir. Add shrimp and cook for 2 minutes, or until pink and tails begin to curl. Remove from heat and add lemon juice.

3. 3

   To serve: Place a small nonstick saucepan over medium-low heat. Add 1 Cup grits and warm for 30 seconds. Fold in grilled corn. Mound grits in the center of a plate. Use the back of a spoon to form a well in the center. Pour ¼ of the sauce in the well and the rest around the grits. Place shrimp in the center with tails up. Garnish with grape tomatoes and green onions. Sprinkle 1 Tbsp. Cotija on top. Garnish with microgreens. Serve with a lemon wedge.