Ingredients

• 3.5 cups water
• 1 cup quick-cooking grits
• 3 ounces farmers cheese
• 2 ounces goat cheese
• 1 slice American cheese
• 2 tablespoons butter
• 2 teaspoons vegetable oil
• 1 large tomato , diced
• 2 greens onions , sliced
• 1 clove garlic , minced
• 1 teaspoon bacon drippings , Optional
• 1 pound fresh shrimp - peeled , deveined, and tails removed
• salt and ground black pepper to taste
• 0.25 cups half-and-half , or more to taste
• 1 tablespoon dry sherry
• 1 green onion , green tops only

Instructions

1. 1 Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
2. 2 Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
3. 3 Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

Nutrition per serving