Shrimp and Tomato Grits

Prep Time: 1 hour
Yields: 6 servings

Ingredients for Shrimp:

• 2 dozen (21-25 count) shrimp, peeled and deveined
• ½ cup butter
• ¼ cup minced red bell pepper
• ¼ cup minced yellow bell pepper
• ¼ cup minced green bell pepper
• ½ cup minced red onion
• ½ cup minced celery
• 1 tbsp minced garlic
• ¼ cup flour
• 4 cups shrimp stock
• ½ cup cream
• ¼ cup sliced green onions
• salt and black pepper to taste
  

Method:
In a large sauté pan, heat butter over medium-high heat. Add all vegetables and sauté 3-5 minutes, stirring occasionally. Add flour and stir 3-5 minutes or until slightly golden. Add shrimp stock 1 cup at a time stirring until mixture achieves a sauce-like consistency. Blend in cream then bring to a low boil. Add green onions and shrimp. Cook 3-5 minutes or until shrimp are curled and pink. Season with salt and pepper. Serve a generous portion of sauce and 4 large shrimp over each portion of grits.

Ingredients for Grits:

• 1 cup yellow stone ground grits
• 2 large ripe tomatoes, chopped
• ½ cup bacon, chopped
• ¼ cup butter
• ¼ cup sliced garlic
• 3 cups water
• ½ cup heavy cream
• 1 teaspoon salt
• 2 tbsps canned chopped green chilies
• ¼ cup shredded mild cheddar cheese
  

Method:
In a heavy-bottomed saucepan, cook bacon until crisp. Reserve drippings in pan. Add tomatoes, butter and garlic. Sauté until garlic is tender. Mix in water, cream, salt and chilies then bring to a boil. Gradually stir in grits, blending well. Reduce heat to medium-low. Cover and cook 15-20 minutes stirring occasionally until thickened. Remove from the heat then blend in cheese until melted.