Shrimp & Grits

• 12T. olive oil(divided)
• 3 cloves of minced garlic (or 3 Trader Joes frozen garlic cubes)
• 1/2 c. grits (coarse ground yellow cornmeal. . I used Moores Mill)
• 1 c. milk
• 1 c. chicken broth
• 1/2 teas. salt
• 1/4 teas. freshly ground pepper
• 1/2 c. Trader Joes Tomatillo Salsa
• 1 roasted Hatch Chili Pepper, skin and seeds removed, chopped.
• 14 raw shrimp
• 1/4 cup chopped cilantro

1. Saute garlic in 1 T. olive oil, add grits, milk, broth, salt and pepper. Bring to a boil while stirring. . about 5 min. or until slightly thickened. Reduce heat, cover and simmer for about 15 min. May need to stir occasionally to prevent sticking.
2. Combine salsa, chili and cilantro and heat through.
3. Heat remaining 1 T. olive oil, add shrimp and saute until they turn pink.
4. Divide grits between to large flat bowls, top with shrimp and add salsa according to taste.

olive, garlic, grits, milk, chicken broth, salt, freshly ground pepper, salsa, hatch chili pepper, shrimp, cilantro

Taken from www.epicurious.com/recipes/member/views/shrimp-grits-58395385 (may not work)