Lowcountry Shrimp and Grits recipe

4 servings

3/4 cup yellow stone-ground grits

3 cups milk

1/8 cup extra virgin olive oil

1 teaspoon butter

1 small onion, finely chopped

1 pound shrimp, peeled and deveined

1/4 teaspoon salt

1/8 teaspoon white pepper

In a medium saucepan, bring the milk to a boil.

Stir in the grits, and reduce heat to low.

Cook, stirring occasionally, until silky, about 10 minutes.

Meanwhile, heat olive oil and butter in a skillet over medium heat.

Saute onions until tender, then toss in shrimp.

Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink.

Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes.

Serve hot.