This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Shrimp and Grits

Grits
2 cups water (adding more as needed)
2 cups chicken stock
1 cup yellow stone-ground grits
1 cup heavy cream
4 ounces butter
1 cup parmesan cheese
1 cup cheddar cheese
salt and pepper to taste

Shrimp and Gravy
1 cup diced bacon
3 tablespoons minced garlic
⅓ cup chopped green onion
2 tablespoons capers
½ cup diced tomato
¼ cup diced yellow and red bell peppers
28 shrimp, peeled and deveined (medium size)
2½ cups heavy whipping cream
a handful of parmesan cheese
chopped fresh parsley
butter, to taste

For grits: Bring water and stock to a boil, then whisk in the grits. Reduce heat and gently simmer until grits have softened, about 20 minutes, stirring constantly. Add 1 cup heavy cream, butter, both cheeses and salt and pepper.

For shrimp and gravy: Heat a sauté pan, add the bacon and cook until it’s crumbly. Spoon off the fat, then add garlic, green onion, capers, tomato and bell pepper. Sauté until tender, scraping the pan and incorporating that into the mixture. Add butter to finish.

Add shrimp, and cook until they begin to change color, then add the rest of the cream. Cook over moderate to high heat for about 5 minutes or until the mixture begins to thicken. Be careful not to overcook the shrimp. Add parmesan and parsley, and stir in the butter to finish. Serve over the grits.