Shrimp Florentine over Tomato Grits (Paula Deen)

Baked tomato-and-green-chile cheese grits topped with a creamy spinach-Parmesan shrimp Florentine.

Ingredients

• Tomato grits: 2 cups water; 3/4 cup milk; 1 teaspoon salt; 1 cup quick grits; 1 stick plus 3 tablespoons butter; 1/3 cup diced green onions; 1 (6 oz) garlic cheese roll; 2 1/2 cups shredded cheddar; 1 (10 oz) can diced tomatoes and green chiles; 2 eggs, beaten
• Shrimp Florentine: 1 clove garlic, minced; 12 shrimp, peeled and deveined; juice of 2 lemons; splash white wine; 1 cup heavy cream; 1/4 cup grated Parmesan; 2 cups fresh spinach; pinch nutmeg; salt and pepper

Directions

1. Heat the oven to 350 F. Boil the water and milk, add the salt, then stir in the grits and cook 1 minute.
2. Cover and cook 3 minutes; add the butter and cook 3 to 5 minutes until creamy.
3. Saute the green onions, then fold the garlic cheese, cheddar, onions, tomatoes and chiles, and eggs into the grits. Bake in a greased 8x11-inch dish 40 minutes, topping with cheese in the last 5 minutes.
4. For the shrimp: saute the garlic and shrimp in butter, deglaze with lemon and wine, then add the cream, Parmesan, and spinach and reduce. Season.
5. Spoon the shrimp Florentine over the baked tomato grits.

Notes

Recipe by Paula Deen (pauladeen.com).