Recipe by Lori Ross

I never liked grits until I tasted this dish in a wonderful Washington, DC restaurant owned by Southerners.  The grits are a rich and creamy contrast to the zesty shrimp.

24 cooked, peeled shrimp
½ cup white old-fashioned grits (or use instant grits and cook for only 5 minutes)
1 onion (preferably Vidalia) sliced thin
1 ¼ cup heavy cream
1 ¼ cup milk
4 tbsp. butter

2 Tbsps of salt
6 garlic cloves, chopped
3-4 Tbsps lemon juice

1 tbsp. fresh thyme
2 tbsp. olive oil
1 tomato, peeled and chopped
6 ounces lager beer

Bring grits and milk to a slow boil. Simmer for 18 minutes, stirring frequently (or use instant grits and cook in milk for only 5 minutes). Add cream, 2 tbsp. butter and salt. Set aside. Sauté onion until golden brown and salt and pepper to taste. Set aside in bowl.

In the remaining olive oil sauté shrimp with a pinch of salt and pepper. Add chopped garlic and beer and lemon juice and simmer for one minute. Finish sauce by adding fresh thyme, 2 tbsp. butter and chopped tomato. Serve shrimp mixture on top of grits and a salad on the side.