Heirloom Tomato Shrimp and Grits
 
Makes 12 servings
Ingredients
  • 12 cups water
  • 3 cups grits
  • ¾  cup unsalted butter
  • 2½ tablespoons kosher salt, divided
  • 1 tablespoon garlic powder
  • 3 cups shredded Monterey Jack cheese
  • 1 tablespoon olive oil
  • 1½ cups diced red onion
  • 1½ pounds large fresh shrimp, peeled and deveined (tails left on)
  • 3 minced cloves garlic 
  • ¾ cup fresh lemon juice
  • ½ cup chopped fresh parsley
  • 1 pint heirloom cherry tomatoes, halved
  • Garnish: fresh baby arugula, crumbled feta cheese
Instructions
  1. In a medium saucepan, bring 12 cups water to a boil over medium-high heat. Slowly whisk in grits, butter, 1½ tablespoons kosher salt, and garlic powder. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 20 minutes. Stir in cheese until smooth.
  2. In a large skillet, heat oil over medium-high heat. Add onion to pan; cook until tender, about 3 minutes. Add shrimp, garlic, lemon juice, and remaining 1 tablespoon salt; cook until shrimp are pink and firm, about 5 minutes. Stir in parsley and tomatoes. Serve shrimp over grits. Garnish with arugula and feta, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/heirloom-tomato-shrimp-and-grits-recipe/