Grits with Tomatoes and Shrimp

• 2 cups water
• 2 cups milk
• 1 tablespoon butter
• 2 teaspoons salt
• 1 cup grits
• 14 cup heavy cream
• 2 tablespoons freshly grated parmigiano-reggiano cheese
• 1 tablespoon butter
• 1 medium onion, coarsely chopped
• 3 cloves garlic, finely chopped
• 14 cup white wine
• 4 bay leaves
• 1 (28 ounce) can whole tomatoes, seeded and chopped,juices reserved
• 1 pinch cayenne pepper, to taste
• 14 cup loosely-packed fresh herb, chopped,oregano,thyme,parsley
• 1 tablespoon butter
• 1 lb shrimp, shells removed
• salt & freshly ground black pepper
• shaved parmigiano-reggiano cheese (to garnish)

1. Grits: In a saucepan bring to boil the water, milk, butter and salt; add grits and reduce heat to a simmer; cook, stirring frequently, 15-20 minutes or until it is smooth, thick and falls easily from a spoon.
2. Add cream and cheese, stir to combine, cover tightly and set aside if need be.
3. Tomatoes: Meanwhile saute onions and garlic in butter until translucent, 2-3 minutes; add wine and cook until pan is dry, 2-3 minutes; add bay leaves, tomatoes and juice, and cayenne; reduce heat and simmer 10 minutes, until tomatoes have broken down and mixture is slightly thickened.
4. Remove from heat, add herbs and cover; set aside.
5. Shrimp: In a skillet over medium-high heat, saute shrimp with butter, salt and pepper until done.
6. To Serve: Spoon grits into a soup plate, ladle with tomatoes and arrange shrimp over the top; garnish with cheese shavings.

water, milk, butter, salt, grits, heavy cream, freshly grated parmigiano, butter, onion, garlic, white wine, bay leaves, tomatoes, cayenne pepper, fresh herb, butter, shrimp, salt, cheese

Taken from www.food.com/recipe/grits-with-tomatoes-and-shrimp-74140 (may not work)