I love going to The Faded Rose restaurant in Little Rock, Arkansas and eating their Shrimp and Grits! The fry a grit cake, which is really good, but more work than I'm willing to do without a deep fryer. I find that just good old cheesy grits is a nice base for this meal. And then it's just shrimp and veggies, with a little cajun flavor, making a simple but wonderful dish.
Take 1 cup of stone ground grits and put it in 3 cups of boiling water (or whatever the directions say). After it thickens, add 1 tsp kosher salt, 1 tsp pepper, 1 tsp chili garlic sauce, and 1 cup of sharp cheddar. Cover and set aside.
Or . . . if you have leftover cheese grits , reheat those babies and you're set!
If you’re going to use sausage, shrimp, and/or salmon (blacken it if you like it spicy!), cook it first and set aside. Again, it's a great dish for leftovers, so if you have something you love that fits, this will work.
Heat skillet, add butter, and sauté Holy Trinity with Garlic: (6- 12 cloves depending on your taste. I did 12!) Add Basil as well.
Add tomatoes, broth, seasonings, heat and leave on simmer to reduce. (In this picture I used fresh cherry tomatoes. Jill's tomato plants were overflowing so, what the heck! My friend Pete taught me about cooking sauce with fresh cherry tomatoes - cook them until they split, then they're ready!)
Note: If you want to add some heat here, I love Tabasco in this one. The spicy vinegar taste works very well with this dish.
Add shrimp, salmon, sausages, or your leftovers to the sauce.
Place grits in the center of a bowl. Ladle shrimp and sauce goodness around the grits and serve.