Ingredients

• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon minced garlic
• 1 cup quick-cooking grits
• 6 ounces shredded Cheddar cheese
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion , chopped
• 2 teaspoons minced garlic
• 1 pound uncooked shrimp , peeled and deveined
• 1 dash hot pepper sauce , or to taste

Instructions

1. 1 Bring chicken broth, milk, and 1 teaspoon garlic to a boil in a saucepan. Stir in grits, reduce heat to low, and simmer until thickened, about 5 minutes.
2. 2 Remove from heat and thoroughly mix in Cheddar cheese; season with salt and black pepper. Set grits aside and keep warm.
3. 3 Heat butter and olive oil in a skillet over medium heat. Cook and stir onion and 2 teaspoons garlic until softened and beginning to brown, about 5 minutes.
4. 4 Stir shrimp into onion mixture and cook until shrimp are pink and no longer translucent in the center, about 5 more minutes. Stir in hot pepper sauce.
5. 5 Serve grits in a large serving bowl topped with shrimp mixture.

Nutrition per serving