3/4 cup instant grits
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
2 tablespoons grated Parmesan
1 1/4 pounds large peeled, deveined shrimp
2 tablespoons olive oil
1/2 cup dry white wine
6 ounces frozen peas (about 1 1/2 cups)
1 cup grape tomatoes, halved
4 scallions, sliced
- Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.
- Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there’s a thick sauce.
- Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.