Shrimp, grits and a little ditty makes for a wonderful Thursday afternoon.
Chef Johnny Mo with Mallards at the Wharf joins us to make shrimp and grits in the DelmarvaLife kitchen. Johnny Mo is no stranger to the DelmarvaLife kitchen so we were excited he made the drive from Onancock, Va. to join us today.
Johnny plays a tune for us today and shares some exciting news with us! They’re opening a new restaurant location called Mallards on the River in Pocomoke City, Md. This will be their third restaurant. Check out their website and Facebook page to stay up-to-date with Mallards.
Shrimp and Grits
Ingredients:
- 6 large shrimp
- 1 T butter
- 1 cup cream
- 1/2 cup water
- 1/2 cup instant grits
- 1/4 cup pimento cheese
- 1/4 cup cooked bacon
- Olive oil
- Salt and pepper
- Chopped
- Green onion for garnish
Instructions:
- Combine cream and water in a 4 qt. pot and bring to a boil.
- Whisk in the grits and reduce to low heat. Continues stir until thickened and cooked. Fold in the pimento cheese and set aside.
- Heat the oil in a sauté pan and cook the shrimp until done, About 4 minutes.
- Place the grits in a bowl and top with the shrimp. Add the bacon and green onion for garnish. Enjoy!
