Shrimp Florentine with Tomato Grits, 1/16/13

by Gary Duke at Alley Oops

Tomato Grits:

1 cup grits

2 cups water

1/2 cup cream, I use half and half.

1 stick butter

1/2 cup green onions, diced

8 ounces Velveeta, you can use more or less, depending on howcheesy you want your grits.

10 ounce can of Rote

1/2 cup sour cream

salt and pepper to taste

1. Bring water and cream to a boil, add grits, stirring constantly, return to aboil, lower heat and cook for about 3 or 4 minutes.

2. Add remaining ingredients and stir till cheese and butter ismelted. Keep warm.

Shrimp Florentine:

1 tablespoon olive oil

1 pound shrimp, peeled

1 package of frozen spinach, thawed and drained well,{}be sureto get{}all excess liquid out of spinach

1 cup half and half

1/4 cup grated parmesan cheese

salt and pepper to taste

1. In a skillet, saute shrimp in olive oil till pink (about a minute or 2,shrimp will continue to cook in the rest of recipe)

2. Add the other remaining ingredients, continue to cook till hota bubbly. Serve over tomato grits.