Shrimp and Grits

Shrimp and Grits

1 pound shrimp, peeled and de-veined
1 cup grated sharp cheddar cheese
5 cloves garlic, chopped
1 cup polenta
2 cups skim milk
4 tablespoons extra-virgin olive oil
2 stalks green onion, chopped
1/8 cup flat-leaf parsley, chopped
Juice of 1/2 lime
4 tablesoons Cajun seasoning
Salt

Saute half of the garlic in olive oil in a saucepan. When tender, add milk, and allow to come to a boil.

Meanwhile, in a frying pan, saute shrimp in remaining garlic and olive oil. Add 1 tablespoon of seasoning and salt. Cover.

Then, in the stockpot, add 3 tablespoons of Cajun seasonings, polenta, and salt. Cook until the polenta has thickened. Add cheese and stir.

In the frying pan, top shrimp with parsley, green onions, and lime.

In the saucepan, also add the parsley and green onion. Stir to distribute evenly through the polenta.

Top polenta with shrimp, and enjoy!