Wesley's Gulf Coast Shrimp and Grits

Ingredients

• 0.3 teaspoon pepper black
• 1.5 teaspoons capers drained
• 1 pt cherry tomatoes halved
• 0.8 cup cooking wine dry white
• 0.3 cup olive oil extra virgin divided
• 1 tablespoon chives fresh chopped
• 2 tablespoons chives fresh minced
• 3  garlic cloves chopped
• 4  garlic cloves minced
• 6 servings grits 
• 0.1 teaspoon ground pepper black
• 0.3 teaspoon ground pepper red
• 1 Dash hot sauce 
• 30 jumbo shrimp raw unpeeled ()
• 1 tablespoon juice of lemon fresh
• 1.5 cups milk 
• 0.5 cup parmesan cheese freshly grated
• 1.5 cups quick-cooking grits uncooked
• 0.1 teaspoon salt 
• 1.5 teaspoons salt 
• 1 tablespoon shallots minced
• 3  shallots minced
• 6 servings shrimp sauce 
• 0.3 cup butter unsalted
• 1 tablespoon butter unsalted
• 3 tablespoons butter unsalted cubed

Equipment

• frying pan
• oven
• whisk
• dutch oven

Directions

1. Prepare Grits: Preheat oven to 35
2. Bring milk, 1/4 cup butter, and 4 cups water to a boil in an ovenproof Dutch oven over medium-high heat.
3. Whisk in grits; bring mixture to a boil, whisking occasionally. Cover and bake 45 minutes or until grits are creamy, whisking every 15 minutes.
4. Meanwhile, melt 1 Tbsp. butter in a large skillet over medium heat; add 4 garlic cloves and 3 shallots, and saut 3 1/2 minutes or until shallots are translucent.
5. Add wine, stirring to loosen particles from bottom of skillet. Cook, stirring often, 4 minutes or until liquid is reduced by two-thirds; fold into hot cooked grits. Stir in cheese and next 3 ingredients.
6. Prepare Shrimp Sauce: Peel shrimp; devein, if desired.
7. Sprinkle shrimp with 1/8 tsp. each salt and pepper.
8. Cook shrimp, in 2 batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 minutes on each side or just until shrimp turn pink.
9. Remove shrimp from skillet.
10. Saut 3 garlic cloves and 1 Tbsp. minced shallots in remaining 2 Tbsp. hot oil in skillet over medium-high heat 1 minute.
11. Add tomatoes and next 4 ingredients. Cook, stirring often, 5 to 7 minutes or until tomatoes begin to break apart.
12. Remove from heat. Stir in shrimp and 3 Tbsp. butter.
13. Serve with chives.