Greek-style shrimp & grits recipe from Nikki's Greek Bistro and Lounge | The Ten

Ingredients:

• 1 cup uncooked grits + 1 cup heavy cream (reduced by half)
• 4oz kefalytiri cheese (pecorino romano)
• 1lb shrimp, peeled and deveined
• 3 Tbsp extra virgin olive oil, divided + more for garnish
• 3 cloves sliced garlic, divided
• 2 small shallot, chopped
• 1/4 tsp red chili flakes
• 1 tsp dried oregano
• 1 14oz can diced tomatoes
• 1/3 cup dry white wine
• 2 tsp honey
• Fresh dill
• 4oz feta cheese, crumbled
• Parsley and green onion, for garnish

Directions:

1. Bring 4 cups water to a boil over high heat. Add salt to the water and stir in grits. Lower heat to medium-low and simmer until cooked, stirring frequently. Refer to package for cooking time, which will vary depending on the type of grits. Once cooked, stir in cheese & reduced cream.

2. In a bowl, mix shrimp with one tablespoon olive oil, one chopped garlic clove and salt and pepper to taste. Toss well to cover the shrimp all over.

3. In a pan, heat remaining olive oil on medium high heat and sauté the onions till soft and starting to turn brown, about 5-6 minutes. Add in remaining two cloves chopped garlic, along with red chili flakes and oregano, and sauté for a minute.

4. Add in wine and cook for 2-3 minutes, deglazing the pot. Add in tomatoes, stir well. Add in honey and parsley and simmer for 15 minutes so you create a rich, thick sauce.

5. Add in marinated shrimp and stir well. Cover and cook for 5 minutes. Turn shrimp over and sprinkle feta all over. Cover cook another 4-5 minutes, till the feta is soft and looks melty.

6. In individual serving bowls, serve grits and top with shrimp mixture. Garnish with chopped fresh parsley and extra virgin olive oil.