SHRIMP AND GRITS

Serves ???

Grits:

1 ½ cups milk

¼ cup unsalted butter

1 ½ cups uncooked quick-cooking grits

1 Tbsp unsalted butter

4 garlic cloves, minced

5 shallots, minced

¾ cup dry white wine

½ cup grated Parmesan

2 Tbsp minced fresh chives

1 ½ tsp salt

¼ tsp black pepper

Shrimp Sauce:

30 unpeeled, jumbo raw shrimp (21/25 count)

⅛ tsp salt

⅛ tsp black pepper

¼ cup extra virgin olive oil, divided

3 garlic cloves, chopped

1 Tbsp minced shallots

1 pint cherry tomatoes, halved

1 Tbsp fresh lemon juice

1 ½ tsp drained capers

¼ ts ground red pepper

dash of hot sauce

3 Tbsp unsalted butter, cubed

1 Tbsp fresh chopped chives

Prepare Grits:

Preheat oven to 350°F.

Bring milk, ¼ cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over med-high heat. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.

Meanwhile, melt 1 Tbsp butter in a large skillet over medium heat. Add 4 garlic cloves and 3 shallots and and sauté 3 ½ minutes or until shallots are translucent.

Add wine, stirring to losen particles from bottom of skillet.

Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits.

Stir in cheese and next 3 ingredients.

Prepare Shrimp Sauce:

Peel shrimp, devein if desired. Sprinkle shrimp with ⅛ tsp each salt and pepper.

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

Sauté 3 garlic cloves and 1 Tbsp minced shallots in remaining 2 Tbsp hot oil in skillet over med-high heat 1 minute.

Add tomatoes and next 4 ingredients.

Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart. Remove from heat. Stir in shrimp and 2 Tbsp butter.

Serve with chives.