Aretha’s Shrimp and Grits

2 lbs. peeled and deveined jumbo shrimp

1 t. garlic salt

2 sticks butter

2 tomatoes, chopped

8 scallions, chopped

½ c. light cream

cayenne pepper

cooked grits, for serving

Directions:

In a bowl, combine the shrimp and garlic salt.

In a large skillet m melt the butter over medium heat.

Add the shrimp and cook, stirring occasionally until cooked through, about 5 minutes.

Transfer shrimp to a plate.

Reserve the skillet.

Add the tomatoes, scallions and cream to the skillet and simmer over low heat for 5 minutes.

Meanwhile, cut the shrimp into bite-size pieces (if desired).

Add to the skillet and cook over medium heat, stirring, until heated through.

Season with cayenne pepper and serve over grits.

Yield: 4 servings