Grit Souffle

• salt to taste
• 2 tbls butter
• 6 tbls grits (not quick)
• 1 cup milk
• 2 tbls melted butter
• 1/4 cup bread crumbs
• 1 pickle diced jappeno
• 2 minced garlic cloves
• 1/2 pound shrimp, cut in large chunks
• 1 cup gratted shrap cheddar
• 1 egg seperated

1. Preheat oven to 400 degrees.
2. Bring to boil 1 cup of water, with salt and butter. Add the grits and ruduce heat. Add milk, and let grits finish cooking, appox. 20 mins.
3. While grits are cooking take melted butter and pour into one of the ramekins. Swirl it around to coat inside, pour excess into the next ramekin. Coat the inside with bread crumbs, pouring out excess, repeat with other ramkins.
4. When grits have finished, add jalpeno, garlic, shrimp to grits. Once the shrimp have cooked add chesse and remove from heat. Use the heat of the grits to melt the chesse, this allows the grits to cool down for the eggs. While grits cool beat your egg whites till stiff. Add the yolks in grit mix, then fold in whites. Spoon mixture in to small ramekins, and bake until souffle has lifted, and out side is browned and crisp.

salt, butter, grits, milk, butter, bread crumbs, pickle, garlic, shrimp, gratted shrap cheddar, egg

Taken from www.epicurious.com/recipes/member/views/grit-souffle-1201507 (may not work)