- 1 cup grits
- ¼ teaspoon salt
- 4 ounces sharp Cheddar cheese, grated
- 3 tablespoons butter
- 2 1/2 cups of water
- 1 1/2 cup heavy cream
- 4 Tablespoons butter
- 1 large onion, chopped (around 1 cup)
- 1 bell pepper, chopped (around 1/2 cup)
- 2 garlic cloves, minced
- 1 cup grape tomatoes, sliced
- Bay leaf
- ½ teaspoon dried thyme
- 1 Tablespoon corn starch (mixed with 1 Tablespoon water)
- 1 pound medium or large raw shrimp, peeled and deveined
- ½ to 1 cup stock (vegetable stock or seafood stock)
- 1 Tablespoon tomato paste
- ⅓ cup heavy cream
- Salt to taste
- 2 Tablespoons fresh parsley
- Bring 2 1/2 cups of water to a boil. Add 1 1/2 cup of heavy cream and stir in the butter, salt and the grits.
- Reduce heat to low, cover and cook for 15 to 20 minutes, stirring occasionally, until grits are thickened and tender.
- Remove grits from heat, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Set aside
- While grits are cooking, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes.
- Add the tomatoes, bay leaf and thyme; bring to a simmer. Cook for 5 minutes. Pour in cornstarch mixture and stir well. Add 1/2 cup stock and cook for 2 to 3 minutes more.
- Add the tomato paste and stir until blended. Add the cream. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.
- Add more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a high boil. Add salt to taste.
- To plate, place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with chopped parsley.