Shrimp and Grits

For the “grits”:

¾ cup Colavita Polenta

¼ tsp salt

6 oz Cheddar cheese, grated

1 tbsp Colavita Californian Extra Virgin Olive Oil

For the shrimp:

2 tbsp Colavita Olive Oil

¾ cup chopped onion

½ cup chopped green bell pepper

2 garlic cloves, minced

1 Tetrapak Colavita diced tomatoes

½ tsp dried thyme

1 tbsp flour

1 lb medium to large raw shrimp, shelled (reserve shells for stock)

½ to 1 cup chicken or fish stock

1 tbsp tomato paste

⅓ cup heavy cream

2 tsp Worcestershire sauce

2 dashes Tabasco

Salt to taste

2 tbsp chopped fresh parsley

Bring 3 1/2 cups water to a boil and stir in the Colavita Instant Polenta. Reduce heat to low, and cook for 5 minutes, stirring constantly until the mixture thickens.

Remove from heat, add the salt, cheese and Colavita Olive oil and stir until melted. Keep warm.

Heat 2 tbsp Colavita olive oil in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes.

Add the Colavita Diced tomatoes and thyme and bring to a simmer. Cook for 2 or 3 minutes.

Sprinkle the tomato mixture with the 1 tbsp flour and stir well.

Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.

Add 1/2 cup stock and cook for 2 to 3 minutes more.

Add the tomato paste and stir until blended.

Add the heavy cream, Worcestershire and Tabasco. The mixture should thicken and coat the shrimp. If too thick, add a bit more stock. Be careful not to let it come to a boil. Taste for salt.

Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

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Shrimp and Grits