Shrimp and Grits

This dish was prepared for us while we were visiting Dylan and Lauren in South Carolina. It comes from "America's Test Kitchen: Cooking for Two 2009."

The recipe as written serves two, but it can be easily doubled.

Shrimp and Grits

Do not substitute instant grits or old-fashioned grits for the quick-cooking grits in this recipe, as they require different amounts of liquid for cooking. To make this dish easier to eat, we suggest peeling the shrimp completely, including the tail shells.

8 ounces large shrimp (31 to 40 per pound), peeled and deveined

1 Tbl. olive oil

1 garlic clove, minced

Pinch cayenne pepper

Salt and pepper

1 Tbl. unsalted butter

1 small onion, minced (about 1/2 cup)

1.5 cups water

1/2 cup heavy cream

1/2 tsp. hot sauce

1/2 cup quick grits

4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

1 scallion, sliced thin

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Toss the shrimp with the oil, garlic, and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

2. Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in the water, cream, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Slowly whisk in the grits, reduce the heat to low, and cook, stirring often, until the grits are thick and creamy, 5 to 7 minutes.

3. Off the heat, whisk in the cheddar until combined. Lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about halfway. Transfer the skillet to the oven and bake until the shrimp are cooked through, 5 to 7 minutes. Sprinkle with the scallion before serving.