I have tried many Shrimp and Grits recipes, and this one is by far the best. I took a cooking class taught by the chef at The Horseradish Grill in Atlanta. This is his recipe. I've tried different types of cheese grits, and i like the Parmesan cheese grits the best. They are more subtle. I have changed a couple of small things, but for the most part it is original.
Ok this is the ONLY hard part. Turn on your grill. Place 4 red bell peppers on the hot grill. Close the lid and let them turn black. About 10 minutes. Once they are cooked, place them in a glass bowl and cover with syran wrap for about 30 minutes. This will help you peel the skin off. After you peel the skin off, take out the seeds and slice the roasted red peppers. That's right, you just roasted your own red bell peppers. Pat yourself on the back. In a skillet, melt 4 TBS of salted butter. Slice 2 large onions and put into the pan. Cook on low for a good 30 minutes. To caramelize them, you want to cook low and slow until they are tender.
Lets cook some grits. The recipe calls for stone ground grits. I cant ever find them, plus they take way to long to cook. Let's go with some instant grits. Bring to a boil 2 1/2 cups of milk, 3/4 cup of heavy cream (I love the stuff, and use it every chance I can), and 1 1/4 cup of water. Oh and lets not forget the salt. Grits are never the same if the salt is forgotten and added at the end. About 1 big tsp of salt. When the water boils, add 1 cup of grits, cover, and turn the heat down to low. Now is the time for a glass of wine. That way you won't get so mad if the liquid boils over. Once the grits are cooked, add a stick of salted butter, and about a cup of grated Parmesan cheese. Use the can, its for grits. There is no need to spend extra time grating cheese.
In another skillet heat 2 TBS of butter over a medium high heat. Add 20 Jumbo peeled and devained shrimp. Cook only until translucent, because the shrimp will cook again. Set the shrimp aside on a plate. In the same pan, add 2 tsp of minced garlic (save yourself loads of trouble and buy the already minced garlic), onions, peppers, about 1/2 tsp of red pepper flakes, and 2 TBS of chopped flat leaf parsley (I think it is way prettier than the curly parsley). Cook for about 3 minutes, and add 1 cup of cooking sherry. Let it boil and cook off about 1/4 of the liquid. Add 2 TBS of butter and the shrimp and cook for about 3 more minutes. Spoon over the grits, and enjoy.
Delicious!!😄