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Frank's® RedHot®



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Servings: 12


  • 3 cups Heavy cream
  • 3 cups Chicken broth
  • 2 tsp. Salt
  • 1/4 cup Minced garlic, divided
  • 1 1/2 cups Yellow grits
  • 3/4 cup Grated parmesan cheese
  • 6 tbsp. Butter
  • 4 tbsp. Olive oil
  • 3 lbs. Shrimp, 16-20's, peeled and de-veined
  • 3/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 6 tbsp. Lemon juice


  • 1. To make the grits combine heavy cream, broth, salt and 2 tsp. garlic in large saucepan and bring to a boil. Gradually whisk in grits and simmer, stirring often, until thickened and creamy. Stir in cheese and hold hot for service or refrigerate and re-heat as needed.
  • 2. To make each order of shrimp heat 1/2 tbsp. butter and 1 tsp. oil in saute pan until frothy. Add 1/2 tsp. garlic and saute until lightly browned. Place 5 shrimp in pan and saute until cooked through. Add 1 tbsp. Frank's and 1/2 tbsp. lemon juice. Toss shrimp until coated with sauce. Serve with 1/2 cup warm grits.