Combine grits, jalapeno, pepper flakes and stock and simmer, stirring often, for 10 minutes. Add the cream and simmer until almost done, add cheese (and any optional ingredients) and finish cooking. Pour hot grits into greased ramekins (or a muffin pan). When cool, pop them out. Makes for much better presentation that just a scoop on a place.
For something different, serve the grits as describe above, topped with collard greens. Absolutely delicious. Grits also go very well with roasted meats and a good, hearty Bolognaise.
Season the shrimp with the Tony’s, melt several tablespoons of butter in a cast iron sauté pan, and cook until starting to brown (smell the nut like flavor), add the shrimp and toss for 1-2 minutes max. Remove and set aside. Add the onions and bell pepper and cook until tender (add more butter as needed). Add the tomatoes and cook until the are slightly reduced. Remember to season as you go. Toss the shrimp in, but just to warm.
Plate the grits, top with the shrimp mixture and serve at once
If you want to make Shrimp Creole, follow the recipe above, but serve on steamed rice.
Julian Brunt is a food and travel writer that has been writing about the food culture of the Deep South for ten years. He is the eleventh generation of his family to live in the South, grew up in Europe, traveled extensively for the first fifteen years after graduating from the University of Maryland, University Collage, Heidelberg, Germany. Today he writes not only for Jackson County Home, but Okra Magazine, Mississippi Today, Mississippi Magazine, eat.drink.Mississippi and the Sun Herald News Paper and has appeared on the Grodan Ramsey TV show, To Hell and Back in 24 Hours.