Grits with Tomatoes and Shrimp

If you've never tried grits, this dish is a great introduction. It's easy to make and quite delicious. Makes a great brunch, lunch or supper.

• Ready In: 20 mins
• Serves: 3-4

Ingredients

• Grits

• 2  cups water
• 2  cups milk
• 1  tablespoon butter
• 2  teaspoons salt
• 1  cup grits
• 1⁄4 cup heavy cream
• 2  tablespoons  freshly grated parmigiano-reggiano cheese

• Tomatoes

• 1  tablespoon butter
• 1  medium onion, coarsely chopped
• 3  cloves garlic, finely chopped
• 1⁄4 cup white wine
• 4  bay leaves
• 1 (28 ounce) can whole tomatoes, seeded and chopped,juices reserved
• 1  pinch cayenne pepper, to taste
• 1⁄4 cup  loosely-packed fresh herb, chopped,oregano,thyme,parsley

• Shrimp

• 1  tablespoon butter
• 1  lb shrimp, shells removed
•  salt & freshly ground black pepper
•  shaved parmigiano-reggiano cheese (to garnish)

Directions

1. Grits: In a saucepan bring to boil the water, milk, butter and salt; add grits and reduce heat to a simmer; cook, stirring frequently, 15-20 minutes or until it is smooth, thick and falls easily from a spoon.
2. Add cream and cheese, stir to combine, cover tightly and set aside if need be.
3. Tomatoes: Meanwhile saute onions and garlic in butter until translucent, 2-3 minutes; add wine and cook until pan is dry, 2-3 minutes; add bay leaves, tomatoes and juice, and cayenne; reduce heat and simmer 10 minutes, until tomatoes have broken down and mixture is slightly thickened.
4. Remove from heat, add herbs and cover; set aside.
5. Shrimp: In a skillet over medium-high heat, saute shrimp with butter, salt and pepper until done.
6. To Serve: Spoon grits into a soup plate, ladle with tomatoes and arrange shrimp over the top; garnish with cheese shavings.