Shrimp and Tomatoes with Cheese Grits
Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture.
Recipe by Cooking Light December 2002
Cooking the grits in a combination of milk and chicken broth gives them a rich flavor and creamy texture.
The grits are absolutely fabulous. I will consider Worcestershire sauce my secret grits ingredient from now on. The shrimp topping was yummy, but didn't quite compare. I'd swap out the bell pepper for okra next time as a personal preference, and add some spices.