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Just Eats with Chef JJ

Source: CLEO TV / CLEO TV

Ingredients

  • 4 cups coconut milk
  • 1 cup yellow stone cut grits
  • 1 teaspoon sugar
  • Kosher salt
  • Fresh cracked black pepper
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • Butter
  • 1 Lime, juice and zest
  • 12 Carabineros Prawns (or jumbo shrimp)
  • Grapeseed oil

Instructions

  1. In a medium saucepan add the coconut milk and bring to boil. Slowly stream in the grits while whisking.
  2. Add the sugar, thyme, rosemary,butter, and lime zest and stir to combine. Let the grits come up to a boil and lower to a simmer and continue to cook, stirring often for about 30 minutes (add a little water to the grits if they get too thick before they are cooked).
  3. In the meantime, skewer three shrimp per stick, keeping the shells on.
  4. Heat a griddle over high heat, drizzle with oil, season the shrimp with salt and fresh cracked black pepper and grill a couple minutes on each side. Remove from heat and serve with a bowl of grits.

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