Quick & Easy Shrimp-n-Grits

This simple version of Shrimp-n-Grits uses basic, quick grits but you can definitely upgrade to more "gourmet" stone ground grits. Quick grits typically use a ratio of 1 part grits to 4 parts liquid and I use half water and half heavy cream. So, if you are using a grit that has a different ratio, I would encourage you to do half the liquid as water and half as heavy cream.

Ingredients:

• 1 cup quick grits

• 2 cups water

• 2 cups heavy cream

• 1 5.2 ounce Garlic & Herb Boursin Cheese

• 1 tsp salt

• 1 tsp seasoned salt

• 4 tbsp butter, divided in half

• 1 pound shrimp, peeled and deveined

• 1 bell pepper, diced or thinly sliced

• 1 tsp prepared garlic

FOR THE GRITS:

Cook the grits according to the package directions but using 2 cups water and 2 cups heavy cream rather than just 4 cups water. Add the salt and seasoned salt. When the grits are almost done, add 2 tbsp butter and the Boursin cheese. Continue cooking and stirring until the Boursin is melted through.

FOR THE SHRIMP:

Melt 2 tbsp butter over medium heat (medium low if using gas). Add the garlic, shrimp, and bell pepper. Saute, stirring regularly, until the shrimp are pink and cooked through, about 8-10 minutes. Serve the shrimp over the grits.

Makes 4 servings.