Shrimp and Grits
Serves 4
Grits
1 qt spring water 3 tbsp farm butter 1 c stone-ground yellow grits 1 tsp salt 1 c heavy whipping cream Cracked peppercorns and kosher salt to taste
Bring to a boil water , butter and salt . Add grits , and boil for four minutes . Reduce heat to medium low for 30 minutes or until grits bloom and are tender . Add cream and salt and pepper to taste .
Shrimp
20 Gulf shrimp with tail on , peeled and deveined 1½ tbsp minced garlic 3 c tricolor heirloom cherry tomatoes cut in half 2 c pinot grigio or dry white wine 7 tbsp farm butter 2 tbsp olive oil 3 tbsp Italian parsley leaves , chopped 2 tbsp chives Cracked pepper and kosher salt to taste
Heat a large skillet on high until slightly smoking . Add olive oil and fry shrimp one minute on each side . Add tomatoes and garlic , and stir fry for three minutes . Add wine , butter , salt and pepper . Cook two more minutes .
Grits Sauce
4 tbsp soft , warm butter 1 / 4 tsp smoked paprika 1 / 4 tsp cayenne pepper 1 / 4 tsp cane sugar 1 / 4 tsp ground cinnamon 1 lime , juiced
Combine all ingredients in a small bowl . Whip with a spoon and drizzle over shrimp and grits .
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