Shrimp and Grits


before I moved to the south I’d never had shrimp and grits. If you’ve never tried it you don’t know what your missing. Try it.

1lb large shrimp (20-24 count) peeled and deveined
3 cups milk
3 cups water
1 tsp kosher salt
1 1/2 cups quick cook grits
1 onion diced
3 cloves garlic chopped
4 bay leaves
1 cup white wine
1 28oz can diced tomatoes
1/2 tsp cayenne pepper
1/4 cup parmigiano cheese
1/4 cup chopped basil
5 sprigs fresh thyme chopped
2 Tbsp oil
For the sauce

heat 1 Tbsp oil in a large skillet. add the onion and cook over medium high heat 5-7 minutes until beginning to brown. Add the garlic and continue cooking 45 seconds. Add the wine and cook until the wine mostly evaporates. Add the tomatoes,bay leaves and cayenne. bring to a boil,reduce heat and simmer 10 minutes. remove from the heat and stir in the herbs. set aside and keep warm
For the grits

in a saucepan bring the milk ,water and salt  just to a boil. reduce heat as it comes to a boil so it doesn’t foam over. whisk in the grits. reduce heat to low and cook 6 minutes,remove from heat,cover and let sit 5 minutes. the grits should be think at this point. stir in the cheese
For the shrimp.

in a skillet heat 1 Tbsp oil until hot . add the shrimp and season with salt and pepper. saute the shrimp about 3 minutes a side,until pink and firm

to serve.
spoon out some grits on a plate. place the shrimp on top of the grits and spoon the sauce over all.

serves 4


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