Shrimp' N' Grits

This is so easy to make and everyone loves this recipe, except the Mid-Western Yankee that I married. The man still will not eat grits, although he has learned how to prepare them. You can take the boy out of Illinois.....blah, blah...you know the saying!


Boil 2 lbs. of shrimp with 1/8 cup of lemon juice, dash of hot sauce like Tabasco, and garlic powder (2 tbsp) until the shrimp is pink....DO NOT OVERCOOK!

Rinse, drain, peel shrimp.
Set aside and sprinkle with lemon pepper seasoning.

Cook 1 cup of grits with 4 cups of water, a sprinkle of kosher salt, and 1/2 stick of unsalted butter.
When the grits are cooked, add 1/2 cup of Pace Four Cheese Salsa con Queso. Stir in over very low heat.

Mix shrimp and cheese grits and serve.

***My daughter and I really love spicy foods so if it is just us two for dinner, I'll cook much less shrimp and grits and add a few chopped jalapeno peppers.

If we are having company, I like to serve a light salad with fruit such as mango or pear with this since the entree is very filling. Enjoy, y'all!