SHRIMP w/ Fried TOMATOES & BASIL over seasoned GRITS Wedges

SHRIMP w/ Fried TOMATOES & BASIL over seasoned GRITS Wedges

I only wish I had the words to describe how good this recipe actually tastes!  You’ll just have to make it for yourself & then give me the words to use…..

Grits:
1 cup quick grits
2 T. butter or margarine
¼ cup milk
½ tsp. garlic salt
¼ tsp. garlic powder
2 large eggs, well beaten
1 T. canola or vegetable oil

Fried tomatoes & shrimp:
1 lb. medium fresh shrimp; thoroughly washed, peeled, & re-washed
1 T. butter or margarine
2 T. extra virgin olive oil, divided
4 firm, medium-size ripe tomatoes, thickly sliced
¾ cup coarsely grated Cheddar cheese
1/8 tsp. ground red pepper

¼ cup chopped fresh basil or 1 tsp. dried basil

To cook grits:
Cook grits by package directions with salt.  While grits are cooking, preheat oven to 400 degrees.  When grits are cooked, stir in the butter or margarine and milk; taste for salt & add, if needed.  Beat the garlic salt & powder into the eggs; then beat egg mixture into the grits.  Prepare a 10-inch iron skillet with spray-oil.  Heat the canola or vegetable oil in the iron skillet on the cook-top or in the oven to hot but not smoking; quickly pour the grits mixture into the skillet.  Place the skillet into the preheated oven, uncovered, and bake for 45 minutes, or until browned on top & edges.  Remove skillet from oven and keep warm, but do not cover.

To cook tomatoes & shrimp topping:
In a large skillet, slowly melt the butter or margarine and add 1 T. of the olive oil.  Turn heat to medium-high, and cook the shrimp until they turn pink (do not overcook).  Lightly salt & pepper the shrimp; then pour the shrimp & any liquid from the skillet into a bowl.  Return the empty skillet to the heat & add the remaining 1-T. olive oil.  When oil is hot, add the tomato slices to quickly fry tomatoes until lightly browned on both sides.  Salt & pepper the tomatoes; then cut into bite-size pieces & remove the skins to discard.  Add the shrimp & the liquid to the fried tomatoes.  Sprinkle the shrimp & tomatoes with the cheese and the basil; then cover the skillet and continue to cook about 1 minute more or until the cheese is melted.

Cut the grits cake into wedges like a pie & top each wedge with the tomato, shrimp, cheese, & basil topping.