Croc's Shrimp and Grits

Croc's 19th Street Bistro's Executive Chef Matt Knack made Shrimp and Grits.

Ingredients:

1/2 tbsp. Butter
8 Shrimp (cleaned)
4 cups water or stock
1 cup Stone mill Grits
1 cup cheddar/jack cheese
1 cup Heavy Cream
1 tsp.minced garlic
Old bay to taste
Bacon bits
Diced Tomato
Green onions

Directions:

Grits
In a sauce pot, add 4 cups of water or stock. Bring to a bowl. Stir in 1 cup of Stone Ground Grits. Let boil for 5-7 minutes, occasionally stirring. Cover and reduce heat to Medium Low and let sit for 20-25 minutes. Add mixed cheddar/jack cheese.

Shrimp
In a sautee pan, add 1/2 tbsp of butter. Turn on to high and let the butter melt, add 1 tsp minced garlic. Cook for 30 seconds. Add 8 cleaned shrimp and a decent pinch of Old Bay. Toss and coat with butter. Cook the shrimp until the outside starts to turn red. Add in a cup of heavy cream and reduce by half or until nice and creamy. Turn off the heat. In a bowl scoop out a portion of Grits, Add four shrimp to each serving. Placing the shrimp around the bowl. Evenly over both servings pour the reduced cream sauce, top with a pinch of diced tomatoes, chopped onions and bacon bits.

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