CHEF JEFF — ONE BYTE AT A TIME: Shrimp and Grits

This recipe comes from Morgan Murphy, former travel editor of Southern Living magazine.

Shrimp and Grits

1/3 cup half-and-half

1½ teaspoons salt

1 1/3 cups uncooked quick-cooking grits

1½ cups shredded sharp white Cheddar cheese

¾ cup (1½ sticks) butter

½ cup dry white wine

1½ pounds unpeeled large (21 to 25 count) raw shrimp, peeled and deveined

½ cup chopped green onions

Cracked pepper

Additional cheese to garnish

Bring 4 cups water, half-and-half, salt to boil in saucepan. Gradually stir in grits. Reduce heat, simmer until thickened. Remove from heat, stir in cheese, set aside, covered. Melt butter in skillet over medium-high heat. Add wine, boil for 2 minutes. Add shrimp; cook until shrimp turn pink. Stir in onions, cook, stirring constantly, 30 seconds. Remove from heat. Spoon cheese grits into 4 bowls, top with shrimp mixture, sprinkle with cracked pepper, top with more cheese.

Yield: Serves 4.

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