About the Dish

  • PeachDish Salt

    PeachDish Salt

  • Stone-Ground Grits

    Stone-Ground Grits

  • Butter

    Butter

  • Green Onion

    Green Onion

  • Garlic

    Garlic

  • Tomato Paste

    Tomato Paste

  • Cajun Seasoning

    Cajun Seasoning

  • Tamari

    Tamari

  • Wild-Caught Gulf Shrimp

    Wild-Caught Gulf Shrimp

  • Lemon

    Lemon

  • White Cheddar Cheese

    White Cheddar Cheese

METHOD

1
• Place a small saucepan over medium-high heat. Add 2 1/4 cups water and 1/4 teaspoon PeachDish Salt. • When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers. • Reduce heat to medium-low. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat and cover pot.
2
MISE EN PLACE • Peel and mince garlic. • Thinly slice green onions, keeping white and green parts separate. • Halve lemon. Juice 1 teaspoon (save the rest for another use).
3
Place a skillet over medium heat. Add 1 pat butter. When butter melts, add onion whites and garlic. Cook, stirring, until onion starts to become translucent, 1-2 minutes.
4
Stir in tomato paste, Cajun seasoning and tamari.
5
Add shrimp. Cook until just firm and pink, 2-3 minutes.
6
Remove pan from heat. Stir in measured lemon juice, 2 tablespoons water and 1 pat butter. Taste and adjust seasoning as desired with PeachDish Salt.
7
• Stir remaining 1 pat butter and cheddar into grits. Adjust consistency as desired with a little hot water. • Taste and adjust seasoning as desired with PeachDish Salt.
8
• Divide grits between 2 bowls. • Top with the shrimp and pan sauce. Garnish with onion greens, and enjoy!

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