Shrimp and Grits

This was sooo good. It was more labor intensive than I will generally put up with, but it was worth it! I would definitely make this again - soon!

Shrimp and Grits

Category: Main Dishes

Sub Category: Seafood

Source: Southern Living

Grits:

1 ½ c Milk

¼ c unsalted butter

1 ½ c quick-cooking grits

1 T unsalted butter

4 garlic cloves, minced

3 shallots, minced

¾ c dry white wine

½ c grated parmesan cheese

2 T chives

1 ½ t salt

¼ t pepper

Shrimp Sauce:

30 jumbo raw shrimp

1/8 t salt

1/8 t black pepper

¼ c olive oil, divided

3 garlic cloves, chopped

1 T minced shallots

1 pint cherry tomatoes, halved

1 T lemon juice

1 ½ t drained capers

¼ t ground red pepper

Dash of hot sauce

3 T unsalted butter, cubed

1 T chives

1. Prepare grits: Preheat oven to 350. Bring milk, ¼ c butter and 4 c water to boil in an ovenproof Dutch oven over med-high heat. Whisk in grits; bring mixture to boil, whisking occasionally. Cover and bake 45 min or until grits are creamy, whisking every 15 min.

2. Meanwhile, melt 1 T butter in a large skillet over med heat; add 4 cloves garlic and 3 shallots and sauté 3 ½ min or until shallots are translucent. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by 2/3; fold into hot cooked grits. Stir in cheese and next 3 ingredients.

3. Prepare shrimp sauce: Peel shrimp; devein if desired (I bought peeled and deveined). Sprinkle with 1/8 t each salt and pepper.

4. Cook shrimp, in 2 batches, in 2 T hot oil in large skillet over med-high heat 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skillet.

5. Saute 3 garlic cloves and 1 T minced shallots in remaining 2 T hot oil in skillet over med-high heat 1 minute. Add tomatoes and next 4 ingredients. Cook, stirring often, 5-7 minutes or until tomatoes begin to break apart. Stir in shrimp and 3 T butter. Serve with chives over grits.