Shrimp and Grits
Grits:
2 cups water
1 T butter
½ cup grits
Bring to a simmer, turn down heat and cook until creamy, add:
¾ grated cheddar cheese
Shrimp:
Mix and set aside:
juice of one large or two small lemons
1 t Worcestershire sauce
¼ cup cream
Dice and put in bowls together:
1 jalapeno and 3-4 cloves of garlic, crushed
1 bell pepper (yellow or orange is prettiest) and ½ cup green and greenish-white parts of green onions
Put a tablespoon of butter or oil in a cast iron pan and heat until sizzling. Add the jalapeno and garlic and cook for a minute. Add the bell pepper and onion and cook for one more minute.
Add:
1½ pounds peeled, with tails removed shrimp
1 can petite diced tomatoes
Cook for about two minutes, then turn the heat down, add the cream mixture and simmer until the shrimp is cooked through. Taste and add salt if needed. Serve the shrimp over the grits.