Southern Shrimp & Grits

Step 1: Prepare grits in a saucepan over medium-high heat, bring water, milk butter and 1 t salt to a gentle boil. Whisk in the grits. Decrease the heat to low and simmer, stirring often with a wooden spoon until smooth and thick and falls easily from the spoon, 30-45 minutes.

Step 2: Meanwhile, prepare the tomatoes. Heat 1 T oil in a lg skillet over med-high heat. Add the onion and saute until soft, 2-3 minutes. Add garlic, cook 30-45 seconds, until fragrant.

Step 3: Add the white wine, cook until it evaporates, 2-3 minutes. Add bay leaves, stir in the tomatoes and reserved juice. Season with cayenne. Decrease heat to low, simmer until slightly thickened, about 10 minutes. When tomatoes are ready, remove from heat and stir in the chopped herbs. Set aside and keep warm.

Step 4: Prepare shrimp, heat remaining 1 T oil in a second skillet on med-high heat to sizzling. Add shrimp, season with salt & pepper, and saute to sear on both sides til pink and firm, about 2 minutes per side.

Step 5: When grits are thickened, stir in the heavy cream and cheese. To serve, put a heaping spoonful of grits onto individual plates. Top with equal amount of the tomatoes, and top with equal amounts of the shrimp. Garnish with shavings of cheese.