INGREDIENTS

INSTRUCTIONS

For the grits: Heat water, milk, 1 tablespoon butter, and salt to a
gentle boil in a medium saucepan. Sprinkle in the grits. Reduce the
heat to simmer, and cook, stirring often with a wooden spoon, until
the mixture is smooth, thick, and falls easily from a spoon, 15 to 20
minutes. Meanwhile, prepare the tomatoes: Seed and coarsely chop
tomatoes reserving juices. Add 1 tablespoon butter to the skillet.
Saute the onion and garlic until soft and translucent, 2 to 3  minutes.
Pour in the white wine, and cook until dry, 2 to 3 minutes.  Add bay
leaves, and stir in the tomatoes and reserved juice. Season  with
cayenne pepper. Reduce the heat, and simmer until slightly  thickened
and the tomatoes have broken down, about 10 minutes. For  the shrimp:
Heat the remaining tablespoon butter in a large skillet  over
medium-high heat to sizzling. Add the shrimp, season with salt  and
black pepper, and saute to sear on both sides, about 2 minutes  per
side. When the grits are thickened, stir in heavy cream and  grated
Parmigiano-Reggiano cheese. Keep covered with a tight-fitting  lid
until ready to serve. When tomatoes are ready, remove the skillet  from
the heat, and stir in the chopped herbs. Cover, and keep warm  until
shrimp are cooked. To serve, put a heaping spoonful of grits  onto a
soup plate. Top with the tomatoes, and arrange the shrimp  around the
plate. Garnish with freshly shaved Parmigiano-Reggiano  cheese. Serves
4.  Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 397 Calories (kcal); 19g Total
Fat; (44% calories from  fat); 13g Protein; 41g Carbohydrate; 97mg
Cholesterol; 1135mg Sodium  Food Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0  Fruit;  Recipe by: Martha Stewart  Converted by
MM_Buster v2.0n.

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