INGREDIENTS
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Grits:
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2 cups uncooked stone-ground grits6 cups water1/4 cup heavy cream1 1/2 cup sharp cheddar cheese, grated1/2 cup Parmesan, grated3 tablespoons butter2 teaspoons salt1 teaspoons freshly ground pepperShrimp:
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24 large shrimp, peeled and deveined1 1/4 sticks butter, sliced into pats3 cloves garlic, minced2 1/2 tablespoons olive oilsalt and pepper, to taste