Shrimp & Grits

You need a 10" oven safe skillet. We use a LeCruset (the white one)

Ingredients:

• 8 oz. shrimp, peeled and deveined.
• 1 Tbsp. Olive Oil
• 1 medium garlic clove (about tsp.), minced or pressed
• salt and ground black pepper
• 1 Tbsp. butter (¾? ⅓?)
• 1 small onion, minced (about ½ Cup)
• 1½ Cups water / ½ Cup heavy cream
      -- OR --
  1 Cup Water / 1 Cup milk
• ½ Cup. quick grits - 75 grams (not instant or old old-fashioned grits)
• 4 oz. 2¾ oz. extra-sharp cheddar cheese (six swipes of Cabbot on our grater)

Preheat the oven to 375° rack in the middle

Mix/toss in a bowl:

• Shrimp
  
• 1 Tbsp. olive oil
  
• minced/crushed garlic clove
  
• some salt and pepper

Melt the butter (¾ Tbsp.) in the saucepan - medium heat.
Add the onion, cook until soft (3-5 minutes), stirring often.

Add

• The water/cream/milk mix
• ½ Salt
• ¼ pepper

Slowly whisk in the grits.
Reduce the heat to the low and cook until thick, 5-7 minutes. Stir often.

Turn off the heat and whisk in the cheese.

Place the shrimp on the grits on their sides, submerged about half way.

Bake in the oven about 6 minutes.

Makes 2-3 servings.