Greg’s Shrimp and Grits

(Serves 4–6)

3 cups water
1 cup Geechie Boy stone-ground grits
1 ½ cups half and half
Salt to taste
Dollop of butter
Handful finely chopped tomatoes and onions
1 lb. peeled shrimp
½ cup white wine

Bring water to a boil, and add grits slowly. Cover. Reduce heat to low, and stir occasionally. As grits thicken, add half and half. Continue to cook for 1 hour, stirring occasionally.

Shrimp Gravy
Put dollop of butter in frying pan, and sauté tomatoes and onions over medium-high heat until they begin to caramelize. Toss in shrimp. Using a wooden spoon, continue to stir shrimp, tomatoes, and onions until shrimp turn pink. Splash in ½ cup white wine, and continue to stir until shrimp are done and wine has reduced.

Plate grits. Pour entire shrimp and gravy over grits, and serve.

http://gardenandgun.com/shrimp-and-grits-recipe