Homestyle Shrimp And Grits

• 4 cups water
• 2 TBS Sour Cream
• 1/2 cup shredded pepper jack cheese
• 1 1/4 cup "Quaker Quick Grits"
• 1/2 tsp Kosher Salt
• 2 TBS butter
• 1 lb peeled, deveined fresh large shrimp patted dry and seasoned s+p and a little old bay seasoning
• 1 tsp olive oil + 1 TBS butter
• 1 garlic clove, finely minced
• 1 med onion, cut in halves and finely sliced
• 1 green bell pepper, halved and sliced
• 1 12-oz can petite diced tomatoes with juice
• 1 cup chicken broth
• hot sauce to taste
• juice of one lemon

1. Bring salted water to rapid boil. Whisk is grits. Reduce heat to low, stiring constantly for two minutes until bubbling ceases. Add sour cream and cheese. Cover, let stand.
2. Over med-high heat, add butter and oil to large saute pan until foam stops. Add shrimp. Cook until just pink. 2 minutes. Place in bowl and keep warm.
3. Return pan to heat, add garlic, onions and peppers. Saute 2 minutes. Add canned tomatoes with juices, broth, and bring to boil. Taste liquid and adjust with salt and pepper to taste. Return Shrimp to pan and cook until all is hot.
4. Finish dish with hot sauce and lemon juice.
5. Finish grits with butter and adjust with salt.
6. To serve: Spoon 1 cup grits in center of plate. Top with shrimp and pepper mixture. Drizzle pan juices around the grits. Serve with extra hot sauce.

water, sour cream, pepper, grits, salt, butter, shrimp, olive oil , garlic, onion, green bell pepper, tomatoes, chicken broth, hot sauce, lemon

Taken from www.epicurious.com/recipes/member/views/homestyle-shrimp-and-grits-1209396 (may not work)