Shrimp and Grits Recipe

Name: Shrimp and Grits Recipe
Ingredients: 3/4 cup grits; 1/4 teaspoon salt; 6 ounces Cheddar cheese, grated; 3 tablespoons butter; 4 tablespoons butter; 3/4 cup chopped onion; 1/2 cup chopped green bell pepper; 2 gloves garlic, minced; 1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes); 1/2 teaspoon dried thyme; 1 tablespoon flour; 1 pound medium to large raw shrimp, shelled (reserve shells for stock); 1/2 to 1 cup shrimp stock (see note); 1 tablespoon tomato paste; 1/3 cup heavy cream; 2 teaspoons Worcestershire sauce; 2 dashes Tabasco; Salt to taste; 2 tablespoons chopped fresh parsley

"Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans..."

INGREDIENTS

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3/4 cup grits

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1/4 teaspoon salt

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6 ounces Cheddar cheese, grated

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3 tablespoons butter

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4 tablespoons butter

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3/4 cup chopped onion

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1/2 cup chopped green bell pepper

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2 gloves garlic, minced

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1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)

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1/2 teaspoon dried thyme

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1 tablespoon flour

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1 pound medium to large raw shrimp, shelled (reserve shells for stock)

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1/2 to 1 cup shrimp stock (see note)

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1 tablespoon tomato paste

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1/3 cup heavy cream

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2 teaspoons Worcestershire sauce

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2 dashes Tabasco

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Salt to taste

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2 tablespoons chopped fresh parsley

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