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Shrimp and Grits

Recipe courtesy of Dee Foy.

• 1 lb medium shrimp freshly caught by your local fisherman:)  Serves 2.

• Butter

• Olive Oil

• Garlic, granulated

• Salt

• Lemon Pepper (I used Lawry's)

• Grits, slow cooked

Store shrimp on ice until ready to cook.  Peel, de-vein, and rinse shrimp.  Start grits (water, butter and grits).  Heat pan (heavy aluminum pan works best) on medium-high.  Add enough butter and olive oil to coat the pan.  Add generous amounts of garlic and lemon pepper (I coated the pan with garlic and lemon pepper).  Add a salt to taste.  Sauté seasonings for 30 seconds, then add shrimp.  Toss shrimp in pan after about a minute then every 1-2 minutes.  Cook 7-8 minutes.  Serve grits in medium sized soup bowls and pour shrimp and drippings over grits.

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