Description
Farm fresh tomatoes turn this Southern classic into a tasty, fast and summery weeknight dinner.
Ingredients
- 3 cups Water
- 4 Tablespoons Butter, Divided
- 1 pound 20-30 Count Shrimp, Peeled And Deveined, Preferably No Tails
- 1 cup Diced Tomato, About 1 Medium
- 2 whole Green Onions, Thinly Sliced Or Two Tablespoons Chives
- 1 whole Lemon, Juiced
Preparation
Bring water and half of the butter to boil in a medium sauce. Slowly add grits, stirring constantly. Reduce heat to medium low and cook for 20 minutes, stirring frequently.
In a 12-inch skillet, melt remaining butter over medium high heat. Add shrimp and cook until pink on one side, about 2 minutes. Turn shrimp and cook until pink throughout, about 2 more minutes.
Stir tomatoes, green onion and lemon juice into shrimp and heat through. Serve over grits.
