Southern Shrimp and Grits

I served with black-eyed peas and jalapenos!

INGREDIENTS:

8 ounces large shrimp, peeled and deveined

1 TBL olive oil

1 garlic clove, minced

a pinch of cayenne pepper

salt and pepper

1 TBL butter

1 small onion, minced

1 1/2 cups water

1/2 cup heavy cream or milk

1/2 tsp hot sauce

1/2 cup quick grits

4 ounces cheddar cheese, shredded (about 1 cup)

1 green onion, sliced thin

Toss the shrimp with oil, garlic, and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

Melt the butter in a skillet over medium heat. Add the onion and cook, stirring often, until softened, 3-5 minutes. Stir in the water, cream, hot sauce, 1/2 tsp salt and 1/4 tsp pepper, and bring to a boil. Slowly whisk in the grits, reduce the heat to low and cook, stirring often until the grits are thick and creamy- about 5-7 minutes.

Off the heat, whisk in the cheddar until combined. Lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about halfway. Put the lid on the skillet and warm until the shrimp has reached desired temperature and color.

Sprinkle with the green onion before serving.