Shrimp & Grits
From the MOV Kitchen: Courtesy of CJ Joyce

---

Ingredients: 

• MOV EVOO of your choice
• 14 Shrimp, sautéd
• 2 cups prepared cheese grits (we used Gouda)
• 1 can Original Rotel Diced Tomatoes and Green Chilies​
• 2 Tbl butter
• 1-1/2 Tbl flour
• 1/2 onion, small, diced
• 1 large clove garlic, minced
• 1 Tsp chicken boullion
• 1 cup water
• 1 Tbl NHHS Sweet Heat Chipotle Rub
• 1 Tbls NHHS NH Farmhouse Blend
• 1/2 cup sour cream
• 1 Tbls fresh thyme
• 2 scallions, sliced

---

Directions:

• Prepare the grits according to the package  & add Gouda cheese
• Sauté the shrimp using your favorite MOV olive oil & season with salt & pepper. Remove from pan & set aside.
• Melt butter in same pan. Add onion & cook until translucent, then add garlic until fragrant.
• Sprinkle with flour & cook the roux.
• Add the Rotel & the spices, cook for a minute.
• Add the chicken boullion & water until sauce is thick & creamy.
• Add the thyme & sour cream.
• Stir in the shrimp and 1/2 the scallion. Sprinkle the rest over the served dish.
• Serve over the Gouda grits.

Serves 2
Enjoy!

---