CAROLINA CHEESE SHRIMP AND GRITS
1 cup uncooked stone-ground grits
1 large garlic clove, minced
1/2 teaspoon salt
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1/4 teaspoon pepper
4 cups water
2 cups shredded Cheddar cheese
1/4 cup butter, cubed
1 pound peeled and deveined cooked shrimp (31-40 per pound)
2 medium tomatoes, seeded and finely chopped
4 green onions, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons lemon juice
2 to 3 teaspoons Cajun seasoning
Place the first five ingredients in a 3-quart slow cooker; stir to combine. Cook, covered, on high 2-1/2 to 3 hours or until water is absorbed and grits are tender, stirring every 45 minutes.
Stir in cheese and butter until melted. Stir in remaining ingredients; cook, covered, on high 15-30 minutes or until heated through. Yield: 6 servings.