This is one of those dishes that is just perfect for breakfast, Sunday dinner, or a weeknight supper. I usually peel and devein the shrimp, but leave on the tails. My dear friend Gena Berry grew up on St. Simons Island, Georgia, in the heart of the fishing and shrimping community. One day, we were in the kitchen getting ready for a party. She jumped in, helpful as always, and offered to peel the shrimp. When she saw my technique of leaving the tails on, she raised her eyebrows perilously high (as only Gena can do), and informed me that coast folks don’t peel shrimp like that. I still think it looks better. I use wild American shrimp, not pond-raised imports, because I am supporting those very shrimpers Gena grew up with. Save the shrimp shells to make shrimp stock (recipe on page 132).
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
To prepare the grits, in a saucepan, over medium-high heat, bring the water, milk, butter, and 1 teaspoon of the salt to a gentle boil. Whisk in the grits. Decrease the heat to low and simmer, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon, 30 to 45 minutes.
Step 2
Meanwhile, prepare the tomatoes. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until the onion is soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the white wine, and cook until it evaporates, 2 to 3 minutes. Add the bay leaves, then stir in the tomatoes and reserved juice. Season with cayenne pepper. Decrease the heat to low, and simmer until the mixture is slightly thickened, about 10 minutes. When the tomatoes are ready, remove the skillet from the heat, and stir in the chopped herbs. Set aside and keep warm.
Step 3
To prepare the shrimp, heat the remaining 1 tablespoon of oil in a second skillet over medium-high heat to sizzling. Add the shrimp; season with salt and pepper, and saute to sear on both sides until firm and pink, about 2 minutes per side.
Step 4
When the grits are thickened, stir in the heavy cream and cheese.
Step 5
To serve, put a heaping spoonful of grits onto individual serving plates. Top with an equal amount of the tomatoes, and top with equal amounts of the shrimp. Garnish with shavings of Parmigiano- Reggiano.
