This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

For the grits:

• 1/2 cup grits
• 2 1/4 cups water
• 2 T unsalted butter
• 1 t salt
• 1 t minced garlic
• 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
• dash paprika

Boil the water. Stir in salt and grits. Cover and simmer for 10 minutes. Stir in garlic and butter. Cover and simmer for another 5 minutes, until thickened. 5 minutes before serving, stir in the cheese to melt it. Sprinkle paprika as a garnish. Option: use blue cheese (roquefort) instead of cheddar!

For the Shrimp

• 4 tablespoons butter
• 1 small onion, finely chopped
  1 small bell pepper, chopped
• 5 gloves garlic, minced
• 1 can diced ripe tomatoes
• ½ teaspoon dried thyme
• 1 tablespoon flour
  ½ pound medium to large raw shrimp, shelled (reserve shells for stock)
• ½ to 1 cup shrimp or fish stock
• 1 tablespoon tomato paste
• 2 teaspoons Worcestershire sauce
• 2 dashes Tabasco
• Salt to taste

Melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the diced tomatoes and thyme; bring to a simmer. Cook for 2 or 3 minutes.

Sprinkle with flour and stir well.

Add the tomato paste and stir until blended, add 1/2 cup stock and cook for 2 to 3 minutes more.

Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes.

Add Salt, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp.