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      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.