Tiger shrimp or white rock shrimp can used as an alternative.
Directions
1.
Cook grits according to directions on the package, or to your liking and set aside.
2.
Add 1/4 cup of water to the cooked grits but do not stir in.
3.
In a large sauce pan over medium heat, saute minced garlic and shallots in 1T. of butter until translucent.
4.
Add white wine to garlic and shallots, and reduce wine by half.
5.
Add 2 cups of heavy cream to reduced wine and simmer till thickened.
6.
Next, add shrimp, tomatoes, thyme, and 3T of butter, and simmer in the cream until the shrimp are pink. Season with salt and pepper to taste
7.
Place grits back over heat, stir in residual water, and add 2T of heavy cream, 2T of butter, and salt and pepper to taste. Bring to a boil. Grits should be whisked until smooth and creamy.
8.
Place grits in a deep bowl, spooning shrimp and cream sauce over the top. Garnish with additional chopped tomatoes and fresh thyme.
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