Low Country Shrimp & Creamed Grits

• 1 cup grits, white lilly or 1 cup quick-cooking grits, of a different brand
• 3 cups water
• 1/2 cup margarine or 1/2 cup butter
• 1 1/2 cups milk or 1 1/2 cups cream
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red pepper, diced
• 1 garlic clove, minced
• 1 lb medium shrimp, peeled tailed and deveined
• 1 (12 ounce) can cream of shrimp soup
• 1 (12 ounce) can cream of mushroom soup

1. Grits: Bring water and butter to boil, reduce heat to medium low. Cover and simmer 9 to 12 minutes or until thickened, stirring occasionally. Stir in milk or cream. Reduce heat to low. Simmer 8 minutes, stirring frequently. set aside, keep warm.
2. Shrimp: Heat oil in medium skillet over medium heat. Cook onion, red pepper and garlic until tender. stir in shrimp and soup (straight out the can without water added). Cook 8 to 10 minutes or until shrimp is done. Serve over creamed grits.

grits, water, margarine, milk, salt, olive oil, onion, red pepper, garlic, shrimp, cream of shrimp soup, cream of mushroom soup

Taken from www.food.com/recipe/low-country-shrimp-creamed-grits-307195 (may not work)