Flaming Shrimp and Grits
Food Network - Alton Brown
For the grits:
2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup coarse ground cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar, grated
Bring the milk, water, and salt to a boil in a 4-quart saucepan, set over medium-high heat.
While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 15 to 20 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese. Cover and set aside until the shrimp is ready.
For the shrimp:
1 pound (31/35 count) shrimp, peeled and de-veined
2 ounces butter
1/4 teaspoon hot sauce, optional
Freshly ground black pepper
Place a 10-inch non-stick sauté pan over medium heat for 2 minutes. Add the shrimp to the pan and toss once or twice. Remove the pan from the heat. Gently pour the butter into the pan and return to the heat. Sauté until the shrimp are cooked through, 2 to 4 minutes more. Season with hot sauce and salt and pepper if desired. Serve over warm grits.