20-Minute Shrimp and Grits with Peas and Butter Sauce

• 3/4 cup instant grits
• Kosher salt and freshly ground black pepper
• 5 tablespoons unsalted butter
• 2 tablespoons grated Parmesan
• 1 1/4 pounds large peeled, deveined shrimp
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 6 ounces frozen peas (about 1 1/2 cups)
• 1 cup grape tomatoes, halved
• 4 scallions, sliced

1. Bring 3 cups of water to a boil in a medium covered saucepan over high heat.
2. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper.
3. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes.
4. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper.
5. Cover to keep warm.
6. Meanwhile, sprinkle the shrimp with salt and pepper.
7. Heat the oil in a large skillet over medium-high heat.
8. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes.
9. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet.
10. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time).
11. Add the tomatoes and scallions and toss with the shrimp and peas.
12. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.
13. Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

instant grits, kosher salt, unsalted butter, parmesan, shrimp, olive oil, white wine, frozen peas, grape tomatoes, scallions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/20-minute-shrimp-and-grits-with-peas-and-butter-sauce.html (may not work)