Paul's Lowcountry shrimp and grits
SERVES 2
1/2 cup quick-cooking grits
1 14.5-ounce can chicken broth, plus 1.5 ounces water (16 ounces liquid total)
1/8 teaspoon salt
1/2 cup cheddar cheese, shredded
2 ounces cream cheese
2 tablespoons olive oil
1 tablespoon butter
1/2 pound raw shrimp, peeled
1/2 teaspoon garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon paprika
Black pepper to taste
In a medium pot, cook grits in the chicken broth, water and salt, according to package directions. Stir in cheddar cheese and cream cheese. Keep covered until ready to serve. In a small skillet, heat olive oil and butter, then saute peeled shrimp with garlic, basil and paprika until light pink. Remove shrimp from skillet, and stir pan drippings into hot grits. Place grits into individual serving bowls, top with shrimp and season to taste.
PAUL W. TURNER, JR., AIKEN