20-Minute Shrimp and Grits with Peas and Butter Sauce

1. 1

   Bring 3 cups of water to a boil in a medium covered saucepan over high heat.

2. 2

   Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper.

3. 3

   Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes.

4. 4

   Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper.

5. 5

   Cover to keep warm.

6. 6

   Meanwhile, sprinkle the shrimp with salt and pepper.

7. 7

   Heat the oil in a large skillet over medium-high heat.

8. 8

   Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes.

9. 9

   Add the wine and the peas, scraping up any browned bits on the bottom of the skillet.

10. 10

    Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time).

11. 11

    Add the tomatoes and scallions and toss with the shrimp and peas.

12. 12

    Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.

13. 13

    Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

* Per serving · 4 servings · Values may vary.