by Gary Duke at Alley Oops
Tomato Grits:
1 cup grits
2 cups water
1/2 cup cream, I use half and half.
1 stick butter
1/2 cup green onions, diced
8 ounces Velveeta, you can use more or less, depending on how
cheesy you want your grits.
10 ounce can of Rote
1/2 cup sour cream
salt and pepper to taste
1. Bring water and cream to a boil, add grits, stirring constantly, return to a
boil, lower heat and cook for about 3 or 4 minutes.
2. Add remaining ingredients and stir till cheese and butter is
melted. Keep warm.
Shrimp Florentine:
1 tablespoon olive oil
1 pound shrimp, peeled
1 package of frozen spinach, thawed and drained well, be sure
to get all excess liquid out of spinach
1 cup half and half
1/4 cup grated parmesan cheese
salt and pepper to taste
1. In a skillet, saute shrimp in olive oil till pink (about a minute or 2,
shrimp will continue to cook in the rest of recipe)
2. Add the other remaining ingredients, continue to cook till hot
a bubbly. Serve over tomato grits.
