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; 3
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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