Bring milk to a boil in a medium pan and whisk in the quick grits. Reduce heat to medium and cook for approximately 5 minutes until grits are thick and smooth. Add the cream cheese and mix until melted. Meanwhile heat a medium sauté pan over medium high heat, add butter, peppers, garlic and shrimp. Stir until combined and add creole spice. Cook until shrimp are pink and cooked through. Add 1 cup shredded cheddar cheese to the grits and the cooked shrimp mixture. Fold together until combined. Transfer to an oven proof dish top with remaining cheddar cheese. Broil for 2-3 minutes to brown cheese and top with chopped Dandy® Celery and scallions. Serve immediately with Dandy® Celery and Dandy® Radish coins.
Recipe by Chef Todd Fisher
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