Shrimp and Grits
  • 4chicken Philadelphia cream cheese, softened
  • 1cup sweet red pepper, finely chopped
  • 2garlic whole roasted almonds
  • 1/2medium cooking spray
  • 1pound chopped ripe olives, if desired
  • 2tablespoons butter
  • 1cup shredded of chili cheese Fritos, crushed
  • 1can mozzarella or provolone cheese, cubed
  • 1teaspoon Worcestershire sauce
  • 1/2teaspoon (heaping) cayenne pepper
  1. Start by putting the broth, salt and grits in the pot
  2. Most of the cooking needs to happen to these three ingredients
  3. Cook on low for 6-8 hours
  4. Sauté the onion and garlic in the 2 tablespoons butter until it’s all tender
  5. Then add the shrimp for another 4-5 minutes of sautéing or until the shrimp are no longer pink
  6. Add this mixture to the grits along with the cheese, red pepper flakes and can of diced tomatoes
  7. Cook for another hour on low
  8. If you want to spice it up a bit, add a few drops of tobasco sauce