A delicious and comforting fall dish featuring creamy cheese grits and seasoned jumbo shrimp, complemented by a rich Creole cream sauce, perfect for brunch.
1: Prepare the grits by combining grits, chicken broth, reduced fat milk, and butter in a pot. Cook until creamy, stirring occasionally.
2: Stir in the asiago & Colby jack cheese blend, and season with salt and pepper.
3: In another skillet, sauté the shrimp with old bay seasoning until pink and cooked through.
4: For the creole cream sauce, in a separate pan, sauté the red and green bell peppers, and onions until softened.
5: Add the tomato, tomato base sofrito, chicken broth, heavy cream, and flour to the skillet. Stir until combined and simmer.
6: Season the sauce with ground thyme, chili powder, sazon seasoning, onion powder, garlic powder, old bay seasoning, salt, and pepper.
7: Serve the shrimp over a bed of creamy cheese grits drizzled with the creole cream sauce.
