Shrimp With Cheesy Tomato Grits

Serves 4.

Note: This decadent grits recipe can be served without the shrimp, as a side, but they are best with the seafood topping in this interesting version of the classic Lowcountry dish. From "Tomatoes: 50 Tried & True Recipes," by Julia Rutland (Adventure, 2021).

For the grits:

• 4 tbsp. butter, divided

• 3 large tomatoes, seeded and coarsely chopped

• 2 cloves garlic, minced

• 2 c. chicken broth

• 1 c. heavy cream or milk

• 1 (4.5-oz.) can chopped green chiles, undrained

• 1 c. quick-cooking grits

• 1 c. Parmesan cheese

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

For the topping:

• 1 (12-oz.) pkg. smoked or andouille sausage, sliced

• 2 tbsp. butter

• 2 shallots, minced

• 2 lb. medium-size shrimp, peeled and deveined

• 1/4 c. sun-dried tomatoes, dried or oil-packed

• 1 tsp. fresh thyme leaves

• 1 tbsp. fresh lemon juice

• 1/4 c. white wine

• 2 tsp. Worcestershire sauce

• Chopped parsley or green onions, for garnish

Directions

To prepare grits: Melt 2 tablespoons butter in a saucepan over medium-high heat. Add tomatoes and garlic. Cook, stirring frequently, until tender. Stir in chicken broth, cream and chiles. Bring to a boil and whisk in grits. Reduce heat to low; cook, stirring occasionally, for 5 minutes or until grits are tender. Remove from heat; stir in remaining 2 tablespoons butter, Parmesan cheese, salt and pepper. Keep warm.

To prepare the topping: Brown sausage in a skillet over medium-high heat; remove from pan. Melt butter in skillet. Add shallots; cook, stirring constantly, for 2 minutes.

Add shrimp, and cook for 2 to 3 minutes. Stir in sun-dried tomatoes, thyme, lemon juice, wine and Worcestershire sauce. Cook for 3 minutes or until thoroughly heated. Stir in sausage.

Spoon grits into individual shallow bowls; top with sausage-shrimp mixture. Sprinkle with parsley or green onions before serving.