Ingredients
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4 cups water
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2 cups heavy cream
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2 teaspoons salt
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1 teaspoon pepper
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2 cups grits (may be quick grits, but definitely not instant)
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1/2 cup butter
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2 garlic cloves, minced
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2 tablespoons olive oil
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1 small onion, diced
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1 tomatoes, diced
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 lemon, juiced
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1 lb large shrimp, peeled and deveined, with tails still attached
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1/2 teaspoon paprika
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1 teaspoon dried parsley
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1/2 teaspoon hot sauce (I used Cholula)
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1/4 cup heavy cream
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1 green onion, chopped
Instructions
- For the grits, bring the water and heavy cream to a boil in a medium pot.
- Whisk in the grits, salt, and pepper.
- Reduce the heat to medium, place the butter on top of the grits, and cover. Continue cooking for about thirty minutes, stirring frequently.
- For the shrimp, heat the oil and garlic in a large sauce pan.
- Saute the onion, green onion, and tomato with salt and pepper over medium heat until the tomato is softened.
- Add the shrimp and pour the lemon juice, paprika, and parsley over them. Cook thoroughly.
- Add the heavy cream and hot sauce and simmer for a few minutes, allowing the cream to absorb the flavors. Serve over the grits.