Pan-Seared Shrimp With Chive Grits And Salsa Verde

• 3 cups water
• 1 cup whole milk
• 3 teaspoons kosher salt, divided
• 1 cup yellow stone-ground grits
• 6 tablespoons salted butter, divided
• 2 pounds raw jumbo shrimp, peeled and deveined, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon lemon juice, divided
• 2 tablespoons chopped chives
• 1 pt. cherry tomatoes, halved

1. Bring 3 cups water, milk, and 2 teaspoons salt to a boil in a large heavy saucepan over high. Whisk in grits, and cook, whisking constantly, 45 seconds, scraping bottom and sides as needed. Return to a boil; cover and reduce heat to medium-low. Cook grits until tender, 20 to 25 minutes. (For a looser texture, whisk in 2 to 4 tablespoons water halfway through cooking.)
2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high. Add half of the shrimp, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute until shrimp are almost pink, 5 to 6 minutes. Toss with 1/2 tablespoon lemon juice, and transfer to a plate. Repeat with 2 tablespoons butter and remaining shrimp, salt, pepper, and lemon juice.
3. Add chives and remaining 2 tablespoons butter to grits. Top with shrimp, tomatoes, and Salsa Verde.

water, milk, kosher salt, yellow stoneground grits, butter, jumbo shrimp, black pepper, lemon juice, chives, cherry tomatoes

Taken from www.myrecipes.com/recipe/pan-seared-shrimp-chive-grits-salsa-verde (may not work)