The Best Shrimp and Grits

There are imitators but there are no equals:

2 pounds 21/25 count White Peel and Eat shrimp
Old Bay Seasoning
2 cups Stone ground grits
8 cups water
1-2 teaspoons salt
1/2 pint heavy cream
1/2 small container sour cream
Cracked Black Pepper
Sea salt
2 tbsp Butter
1 can stewed tomatoes(or better yet stew your own)

Boil the water and add the 1-2 tsp salt, and the grits, bring to boil and cover, simmer for 11 minutes.

In the meantime:

Heat the stewed tomatoes

Boil the shrimp for 3 minutes(do not overcook) in water and Old Bay Seasoning(to taste)

In a saucepot, add the heavy cream salt and cracked pepper and gently whisk in the sour cream. Do not boil! Bring up to heat. Adding garlic salt is recommended but not necessary.

When the grits are cooked so that they are al dente, but the water is cooked off, carefully add the cream sauce to the grits stirring until a creamy consistency is reached.

Plate the grits and add shrimp to edge or top. Place about 2 tbsp of stewed tomatoes in the middle as edible garnish and VOILA!

Prep time: 10 mins Cook time: 15 minutes Serves about 6-8

There are many good recipes for shrimp and grits. This is my favorite although, a standard cream sauce with pancetta or bacon/ham is good as well. I really like the addition of the stewed tomatoes as it adds the acid element you need on a dish this heavy. Tell me what you think...