Ingredients (11)
Creamy Ranch Grits:
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water 4 cups
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instant grits 1 cup
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finely shredded cheddar cheese 1 cup
Chili Crunch Shrimp:
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large shrimp, tail-on, deveined, deshelled 1 pound
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salt (for grits) + additional for seasoning shrimp ¼ tablespoon
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neutral oil 1 tablespoon
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butter 2 tablespoons
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chopped tomatoes 16 oz can
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corn kernels 1 cup
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creamy Hidden Valley® Original Ranch Dressing ¼ cup
Steps (6)
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1
Begin by boiling water in a medium-sized pot. Gradually whisk in the instant grits, ensuring they're well combined. Allow them to simmer for about 5–7 minutes, or until the grits turn soft and creamy. Stir in the creamy Hidden Valley® Original Ranch® and finely shredded cheddar cheese, blending until the cheese is melted and the mixture is smooth.
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2
Season your shrimp with salt. In a separate pan, add oil and cook the shrimp over high heat until they turn a delicate pink, about half way done. Ensure they're cooked evenly on both sides.
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3
Once done, remove the shrimp from the pan. Reduce heat and melt butter.
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4
On medium heat, add the chopped tomatoes and Hidden Valley® Ranch Chili Crunch into the pan. Allow the mixture to come to a gentle simmer.
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5
Once your Hidden Valley® Ranch Chili Crunch tomato sauce is bubbling gently, reintroduce the partially cooked shrimp to the pan, followed by the corn kernels. Stir well, ensuring the flavors meld.
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6
Spoon a generous serving of your creamy cheddar ranch grits onto a plate or bowl. Top with the chili crunch shrimp and its accompanying tomato sauce and dive into this rich symphony of Southern flavors with a twist!
Credit: This Little Goat Chili Crunch Collaboration
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