Shrimp and Cheesy Grits

Serves 2-3

Cheesy Grits

• ½ cup quick grits
  
• 2 ¼ cup water
  
• 4 ounces sharp cheddar cheese cut into ½" cubes (you can use reduced fat cheese for this recipe, and it still tastes great)
  
• Garlic salt (to taste)
  
• Cayenne pepper (to taste)
  

Instructions: Bring water to a boil. Stir in grits, cover and cook over med/low heat until thick and bubbly (12-14 minutes). Add cheese and mix until completely melted. Add garlic salt and cayenne pepper to taste. Cover and set aside if done prior to shrimp.

Shrimp (prepare all ingredients while grits are cooking)

• 1 pound medium shrimp (31-40/pound), peeled and deveined
  
• 4 cloves garlic, thinly sliced
  
• 1-2 T. butter
  
• 3 Roma or on-the-vine tomatoes diced, (2 tomatoes if larger size)
  
• 1 red pepper, cut into a large dice
  

Instructions: Melt 1 T of the butter in a non-stick sauce pan. Once foam subsides, add garlic and sauté over medium-high heat until beginning to turn golden. Return heat to high. Add shrimp and sauté with butter just until pink on both sides. Add all tomatoes and continue to sauté over high heat until tomatoes form a thick sauce. Add an additional T butter if needed to achieve this thickness. (4-7 minutes)

Service: Place grits in a pasta bowl. Add shrimp and tomato sauce over the top. Divide cut red peppers over each dish.

Optional: Add ¼ cup 1/6" diced dried chorizo. Add during last minute of sautéing tomatoes & shrimp.