Ingredients
4 1/2 cups chicken stock
1/2 cup half and half
1 3/4 cups “quick” grits
2 eggs, separated
1/4 tsp cayenne
2 5 1/2 oz jars Old English cheese spread
1 tablespoon bacon grease
1 tablespoon butter
1 7 oz. can green chilis, chopped
1/2 yellow onion, chopped
1 clove garlic, minced
1 1/2 pounds (20-30 count)shrimp, peeled and deveined
3/4 cup water
Salt and ground black pepper to taste
Dash Tabasco
1 tablespoon lemon juice
Preparation
Combine chicken stock and half and half in a saucepan over medium heat. Bring to a boil and slowly stir in the grits. Cook for 7-10 minutes until the grits are thick. Add cayenne and eggs yokes, one at a time, beating to incorporate. Add the cheese and stir until melted. Beat egg whites to stiff peaks and fold into grits mixture. Put in 8" x 13" x 2" casserole and bake uncovered in 350 degree oven for 20-25 minutes.
While you are waiting for the grits, heat the bacon grease and butter in a large skillet over medium-high heat. Saute the onions and garlic until soft and add the chilis. When the grits are almost done, add the shrimp to the saute mixture and cook for about 5 more minutes until the shrimp are pink. Add the water, lemon juice and Tabasco to make sauce. Boil for 1 minute stirring constantly.
Serve a generous helping of shrimp and sauce over the grits.
