Shrimp & Grits

Prep time: 10 l  Total time: 30  l Serves: 4

Ingredients 
2 tablespoons extra-virgin olive oil 
2 cloves garlic, minced 
Kosher salt and freshly ground black pepper 
cayenne pepper
1 pound medium shrimp, peeled and deveined  
¼ cup dry white wine 
¼ cup chicken stock 
2 teaspoons freshly squeezed lemon juice
1 tablespoon unsalted butter
Parsley, chopped
Cheese Grits
2 cups milk 
2 cups chicken stock 
1 cup quick grits or yellow grits
½ cup grated aged white cheddar
3 tablespoons butter 
Kosher salt and freshly ground black pepper         

Directions 
In a large saucepot, prepare the grits by bringing the milk and chicken stock to a boil. Reduce heat to low and slowly, whisk in the grits. Cook grits, whisking constantly, until they are tender, about 5-10 minutes. Whisk in the cheddar, butter, salt and pepper to taste. Cover grits with plastic wrap to keep warm.

Heat the oil in a cast-iron skillet over medium-high heat. Cook the garlic until fragrant, stirring occasionally, about 2 minutes. In a small bowl, season the shrimp with salt, pepper, and cayenne. Cook shrimp until pink and tender, about 4 minutes. 

Remove the shrimp from the skillet and deglaze with white wine scraping the bottom of the pan. Reduce the wine by half over medium heat. Add chicken stock and allow to reduce by half again. Once sauce runs off the back of the spoon slowly, add butter to finish sauce and sprinkle parsley add salt to taste.Add shrimp back to the sauce.

Uncover grits, whisk in more liquid if needed. Ladle onto plate and add shrimp add sauce on top, enjoy!

Cook with soul. Eat with pleasure!