BBQ Shrimp on Cheddar Grits with Creamy Corn Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
In our version of shrimp and grits, a classic Southern dish, we've spiced things up with red onion, fresh thyme and sharp cheddar cheese.
Ingredients
- .67 c. heavy cream
- 1/2 c. canned Mexicorn or regular kernel corn
- 1/4 c. red onion
- 2 tsp. fresh thyme leaves
- 1/4 tsp. dried thyme
- 1 c. milk
- 1 c. water
- 1/2 c. quick grits
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. Hot pepper sauce
- 1 c. sharp Cheddar cheese
- 24 large shrimp
- 1/3 c. barbecue sauce
Instructions
- In small saucepan, bring heavy cream, corn, red onion and 1/2 tsp. of the thyme to a boil; cover and simmer 5 minutes. Uncover and cook 2 minutes longer until corn mixture is creamy and slightly thickened. Remove from heat; keep covered.
- In a medium saucepan, bring milk and water to a boil. Slowly whisk in grits. Reduce heat to low, cover and cook 5 minutes, whisking once, until thickened. Stir in Worcestershire sauce, salt, hot pepper sauce, and cheese until cheese is melted.
- While grits are cooking, thread shrimp on skewers to prevent shrimp from curling. Mix barbecue sauce and remaining 1 1/2 tsp. thyme and brush over shrimp. Broil or grill on a stove top grill pan 2 to 3 minutes per side until cooked through. To serve spoon corn sauce over shrimp and grits.
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