Livingston'S Shrimp And Grits

• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 tablespoons ancho chile powder
• 3 cloves garlic, minced
• 1 teaspoon minced fresh oregano
• Pinch salt
• 6 ounces shrimp, peeled and deveined
• 2 1/2 cups chicken stock, divided
• 2 cups milk
• 1 cup stone-ground grits
• Zest of 1 lime
• Salt and pepper
• 8 tablespoons unsalted butter, divided
• 1 red bell pepper, cut into thin strips
• 1/2 red onion, cut into thin strips
• Chives, for garnish

1. In the jar of a blender, make marinade by combining 1/4 cup olive oil, ancho chile powder, garlic, oregano and salt. Process until smooth. In a medium bowl, combine shrimp and marinade and let sit for one hour.
2. While shrimp is marinating, make grits. In a large saucepan, combine 2 cups stock, milk and grits. Bring to a simmer and cook 45 minutes or until grits are fully cooked and creamy. Stir frequently. Once grits are cooked, season to taste with lime zest, salt and pepper. Stir in 4 tablespoons butter. Keep warm.
3. Once shrimp has marinated and grits are cooked, in a large skillet, heat remaining tablespoon olive oil over medium-high heat. Add red pepper and onion and saute until lightly caramelized, about 5 minutes. Add shrimp and saute for one minute. Discard remaining marinade. Lower heat to medium-low and add remaining 1/2 cup stock and remaining 4 tablespoons butter. Let shrimp poach in liquid for 2 minutes.
4. Divide cooked grits between 4 serving dishes. Top with shrimp and sauce and serve immediately. Garnish with chives, if desired.

extravirgin olive oil, ancho chile powder, garlic, fresh oregano, salt, shrimp, chicken stock, milk, stoneground grits, lime, salt, unsalted butter, red bell pepper, red onion, chives

Taken from www.epicurious.com/recipes/member/views/livingstons-shrimp-and-grits-52366441 (may not work)