No matter where you live or even the time of day - prepare this dish and you are transported to your river dock watching the shrimp boats come in and starting to feel very hungry. Enjoy Kitchen Guy’s home cooked version of a Southern restaurant classic.

Kitchen Guy’s Shrimp & Grits Recipe

Ingredients
2 1/2 cups chicken stock
3 Tbsp. unsalted butter
1/2 cup (hominy) grits – not polenta or cornmeal
1 1/2 cups heavy cream
1 tsp. lemon zest
Salt and pepper to taste
8 jumbo shrimp, peeled and deveined
1 Tbsp. olive oil
1 large garlic clove, chopped
1 medium shallot, finely diced
1 medium tomato, seeded and finely diced
1 Tbsp. chopped basil
1/2 cup dry white wine

Method
For the grits, bring the stock and butter to a boil in a heavy saucepan. Stir in grits, return to the boil. Reduce heat and cook grits for about 15 more minutes at a simmer, until they are thick and have absorbed most of the stock. Stir occasionally to keep from sticking. Add ½ cup cream and reduce the heat, allowing grits to cook slowly for another 10 minutes. As liquid is absorbed, add more cream, cooking grits until they are thick and full bodied. Add salt and pepper to taste and keep warm.

For the shrimp, sprinkle with salt and pepper on each side. Heat olive oil in a pan, add shrimp and cook for a minute on each side. Add garlic and shallots. Cook for another 30 seconds. Remove shrimp from the pan. Add diced tomatoes and wine. Continue to cook until wine is reduced by half. Add ¼ cup of cream and cook until there is a smooth sauce. Return the shrimp to the pan and add basil and additional seasoning if necessary.

Divide grits between bowls. Spoon shrimp and sauce over grits. Serve immediately.