3 cups whole milk
1 1/2 cups water
1 1/2 cups grits
1/4 cup plus 2 tablespoons heavy cream
3 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 medium onion, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
1 pound shrimp, peeled and deveined
1/4 cup sliced roasted red pepper
1 garlic clove, finely chopped
1/2 teaspoon crushed red pepper flakes
1/4 cup cream sherry
1 tablespoon butter
1 teaspoon chopped fresh parsley
To make grits: In a small saucepan, bring the milk and water to a boil. Whisk in the grits and cook, stirring constantly, until thickened and cooked through, 30 to 45 minutes. Whisk in the heavy cream, butter, season with salt and pepper, and keep warm.
Meanwhile, make the shrimp. In a skillet over medium heat, heat olive oil. Add the onion and a dash each of salt and pepper. Cook, stirring occasionally, until onions are caramelized to a golden brown, about 30 minutes (this is a slow caramelization but you can cook them in less time). Remove onions from the pan and set aside.
Increase the heat to high and add the shrimp. Cook for 30 seconds, then turn shrimp and add the carmelized onion, red pepper, garlic and red pepper flakes. Cook for 30 seconds to 1 minute, until the shrimp is mostly pink, then add the cream sherry (be careful of flare-ups). Reduce the sherry by half, about 1 minute, and add the butter and parsley. Remove from heat and season to taste with salt and pepper.
Serve over warmed grits.
[Source Southern Kitchen]