Authors Scott Peacock and the late Edna Lewis suggest serving this as an appetizer, as a supper dish, or as a side.
|2 1/2||cups water|
|2 1/2||cups milk|
|1||cup stone-ground or regular grits|
|1/4||cup heavy cream|
|2||tablespoons unsalted butter|
1. Heat 2 cups of water and 2 cups of milk in a heavy saucepan until just simmering.
2. Meanwhile, put the grits in a large mixing bowl and cover with cool water. (If using regular grits, skip this step.) Stir the grits so that the chaff floats to the top. Skim it off. Drain the grits in a strainer, then stir into the simmering water and milk.
3. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. Regular grits are done in about 20 minutes, but stone-ground grits require at least an hour and may require more liquid. (If they start to dry out or become too thick, add 1/4 cup milk or water at a time.) As the grits thicken, stir them more often to keep them from sticking or scorching.
4. Season the grits with salt, and stir in the cream and butter. Remove from heat and let rest, covered, until serving.
|1||stick unsalted butter|
|1/2||pound shrimp, peeled and deveined|
|1||tablespoon lemon juice|
|Pinch cayenne pepper|
2. Remove the skillet from the stove and use a slotted spoon to transfer the cooked shrimp to the bowl of a food processor fitted with a steel blade. Return the skillet to the stove, and add the sherry, lemon juice, and cayenne pepper. Cook over high heat until the liquid is reduced to about 2 tablespoons.
3. Immediately add liquid to the shrimp in the food processor and process until pureed. With the motor running, add the remaining butter in pieces and process. Set aside.
4. To serve, top each serving of grits with a dollop of shrimp paste and stir to blend.
From ''The Gift ofSouthern Cooking"