Creamy Shrimp and Grit Recipe - Cooking Like Kate

In a medium saucepan, bring water or broth to a boil. Slowly whisk in the grits, reduce heat to low, and cook uncovered, stirring occasionally, for 20–25 minutes or until thick and tender. Stir in the heavy cream, butter, Parmesan, and a pinch of salt. Keep warm on low heat.
1 cup stone-ground grits, 1/2 cup heavy cream, 1/2 cup Parmesan cheese, 2 tbsp unsalted butter, salt to taste, 4 cups water or low-sodium chicken broth
Heat olive oil in a large skillet over medium heat. Add shallots and cook for 2–3 minutes until softened. Stir in garlic and red pepper flakes, and cook for 30 seconds until fragrant.
2 shallots, 3 garlic cloves, 3 tbsp extra virgin olive oil, 1 tsp red pepper flakes
Stir in the chopped sun-dried tomatoes and pour in the white wine. Let it simmer for 4–5 minutes to reduce slightly.
1/4 cup sun dried tomatoes, 1/2 cup dry white wine
Add the shrimp to the skillet. Season with salt and pepper. Cook 2–3 minutes per side, just until pink and opaque. Remove shrimp and set aside.
1.5 pounds shrimp, Salt and pepper to taste
Lower the heat and stir in the heavy cream and Parmesan. Let simmer for 2–3 minutes until thickened. Return shrimp to the pan along with chopped parsley. Toss gently to coat.
1/2 cup heavy whipping cream, 1/2 cup parmesan, 1 cup fresh parsley
Spoon a generous portion of grits into each bowl. Top with the creamy shrimp mixture and garnish with extra parsley and Parmesan. Serve immediately.

Use fresh shrimp for the best texture, but frozen shrimp works well if thawed properly.
To save time, quick or instant grits can be used instead of stone-ground.
For extra flavor, toast the grits in a dry pan before cooking.
Adjust the spice level by adding more or less red pepper flakes.
Leftover sauce can be stored separately and reheated gently to avoid curdling.
Add a squeeze of lemon juice at the end to brighten the flavors.