Shrimp and Grits Dip
Easy, cheesy, and loaded with shrimp — who doesn’t want to dig into that bowl of dip? This quick and easy recipe from Every Day with Rachel Ray is a guaranteed crowd-pleaser and comes together with just a handful of ingredients in about 15 minutes.
- 3 Cups whole milk
- 1 Cup quick-cooking grits
- 2 Tablespoons butter
- 2 Cups shredded Cheddar
- ¼ Cup jarred pimientos, drained and diced
- Cooked tail-on shrimp, for dipping
- Thinly sliced scallions, for garnish
Preheat the broiler. In a medium pan, bring the milk and 2 cups water to a boil. Whisk in the grits and cook, stirring, until thickened, about 5 minutes. Add the butter; stir until melted. Stir in half the cheese and half the pimientos.
Transfer the grits to a fondue pot or other ovenproof pot; top with the remaining cheese and pimientos. Broil until the cheese browns, 3 to 5 minutes. Line the rim of the pot with the shrimp and garnish with scallions to serve.