If you think Rotel over grits is good, try this:
Shrimp and Grits
4 cups coarse ground grits, prepared with half milk and half water according to package instructions.
4 tablespoons butter
4 tablespoons flour
2 cups half and half
1 pound small shrimp, peeled and roughly chopped
1 tablespoon sherry
Pinch cayenne pepper
Salt and pepper to taste
Melt butter in saucepan. Whisk in flour. Cook over low heat for about 2 minutes. Add half and half slowly, whisking constantly. Cook over medium heat until mixture thickens. Add shrimp and allow to cook in sauce for not more than 10 minutes on low heat, until pink. Season to taste. Mix can be refrigerated and reheated on stove top or microwave before serving. To serve, place grits in covered casserole. Have shrimp sauce in separate covered casserole. Serve sauce over grits. From Savannah Entertains by Martha Giddens Nesbit. Great recipe and not hard to make.
