Recipe courtesy of Celeste Podojil
8 servings quick cooking grits (2 servings per person)
2 dozen jumbo (5-6 shrimp per person)
16 oz blue or gorgonzola cheese
4 tomatoes, diced and seeded
Head of garlic, chopped
5-7 scallions (or chives), chopped
handful of flat leaf parsley, chopped
3 Tablespoons of butter
In a large frying pan sauté, black pepper, 1 T olive oil, butter, garlic, and tomatoes together for about 5 minutes or until tomatoes and garlic are soft and tender. Add scallions and parsley with one to two minutes left.
Boil water for grits, add a pinch or two of kosher salt prior to adding grits.
Toss Shrimp with olive oil, salt and pepper and grill until pink, a few minutes per side. Do not over cook.
Add grits to salted water while shrimp is cooking.
When grits are done, stir in blue or gorgonzola cheeses and mix well.
To serve: spoon grits in bowl, top with tomato mixture and grilled shrimp.
Garnish with flat leaf parsley and fresh scallions or chives.