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The classic New Orleans dish of shrimp and grits gets a spicy, smoky flavor twist with Southwest Seasoning.
1 cup milk
1 cup water
1 teaspoon McCormick Gourmet™ Southwest Seasoning
1/2 cup old-fashioned white grits
1 cup shredded Cheddar cheese
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons brown sugar
2 teaspoons McCormick Gourmet™ Southwest Seasoning
1 pound (26 to 30 count) large shrimp, peeled and deveined
For the Grits, bring milk, water and Seasoning to boil in medium saucepan on medium-high heat. Gradually stir in grits. Reduce heat to low; simmer 12 to 15 minutes, stirring constantly. Add cheese and butter; stir until cheese is melted and grits are smooth. Keep warm. (If thinner consistency is desired, stir in additional milk or water.
For the Shrimp, mix oil, brown sugar and Seasoning in large bowl. Add shrimp; toss to coat well. Thread shrimp onto skewers.
Grill over medium heat 2 minutes per side or just until shrimp turn pink. Serve shrimp over grits.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp. This prevents them from burning when on the grill.
(Amount per serving)