Mix grits, water, half and half, salt and pepper. When mixture comes to a boil, add 2 pinches of baking soda and cook for appoximately 5 minutes. Grits should be slightly loose. Toast bread and cut up into small pieces. In a small pot, mix tomatoes, sugar, vanilla, bread, Emeril's, garlic and Texas Pete. Cook until heated then add shrimp. Fold mixture into grits and pour into 2 quart casserole dish thats been lightly oiled with olive oil. Bake at 325 degrees for 35 minutes. Let cool for 5 minutes then garnish with a whole cooked shrimp, tomato rose and rosemary or parley and serve. Serves 6-8.
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