Cheese Grits with Wild Shrimp

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Ingredients for 10 portions
  • 220 g Stone ground grits, ground
  • 760 ml Fish stock
  • 70 g Parmesan, grated
  • 135 g Goat Milk Cheddar, grated
  • 80 g Fontina cheese, grated
  • 280 g QimiQ Classic, chilled
  • Garlic, crushed
  • Salt and pepper
  • 60 pcs Shrimp, peeled
Method
1.
Wash the Grits until the water is clear.
2.
Bring to a boil in the fish stock and simmer until tender.
3.
Add the three cheeses and continue to simmer until the cheese has completely melted and is well incorporated.
4.
Stir in the chilled QimiQ Classic, adjust the seasoning and mix well.
5.
Sauté the peeled shrimp and serve with the cheese grits.
6.
Optional: garnish with fried basil leaves, diced tomatoes with olive oil and seasoning, basil pesto and balsamic reduction.