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Killer Shrimp, Veggies, and Grits

For the grits:
2 cups whole milk
2 cups of water
1 tsp canola oil
1 1/2 tbsp garlic, minced
1 1/2 tsp fresh rosemary, chopped
1 cup yellow corn grits
kosher salt and freshly cracked black pepper

For the shrimp and veggies:
1 lb fresh jumbo shrimp, peeled and deveined
2 tbsp butter
1 tbsp canola oil
1/2 red onion, sliced
5 small sweet peppers, sliced into rings (i don't' know the exact type of pepper but they are small and come in red, orange, and yellow)
1 zucchini, sliced into half-moons
1 tbsp garlic, minced
1/2 tsp fresh rosemary, chopped
kosher salt and freshly cracked black pepper
crumbled feta
green onions, thinly sliced (garnish-optional)

Add the canola oil to a medium-sized saucepan over medium heat. Once hot add garlic and rosemary. Saute for about 1 minute, stirring constantly. Add the milk and water to the saucepan. Heat until close to a boil, stirring frequently to ensure that the milk on the bottom of the pan doesn't scorch. Once the liquid has nearly come to a boil (the milk may begin to froth up) slowly add the grits to the pan while constantly whisking. Reduce the heat to low. Stir in a liberal pinch of kosher salt and freshly cracked black pepper. Allow the grits to simmer, stirring occasionally, until nearly all of the liquid has been absorbed. At this stage, taste the grits and season as necessary with kosher salt and freshly cracked black pepper.

While the liquid for the grits is heating, place a large saute pan over medium-high heat. Add the butter and canola oil to the pan. Season both sides of the shrimp with kosher salt and freshly cracked black pepper. Once the pan is nice and hot add the shrimp to the pan in a single layer, making sure not to overcrowd the pan. Saute the shrimp for about 1 minute per side until nearly cooked through (shrimp only take about 3 minutes to cook through total). Remove the shirmp from the pan and set aside. Return the pan to the stove.

Reduce the heat to medium. Add the sliced onions, sweet peppers, and rosemary to the saute pan. Saute for about 10 minutes over medium heat, stirring occasionally, until the onions are starting to turn translucent and the peppers are soft. Add the zucchini to the pan. Season the veggies liberally with kosher salt and freshly cracked black pepper. Saute zucchini for about 5 minutes, stirring occasionally, until just cooked through. Add the garlic and saute for another 1 minute. Taste the veggies and adjust seasonings as necessary with kosher salt and freshly cracked black pepper. Hopefully the grits will be ready at about this stage. If the grits are not yet ready, reduce heat to low and keep warm until then. If the grits are ready, add the shrimp back to the saute pan and allow to finish cooking/heat through, about 1 minute more.

Serve a large spoonful of the grits in a bowl or plate and top with about 1/3 of the shrimp and veggie mixture (make sure to get some of the buttery goodness at the bottom of the pan in every serving). Garnish with crumbled feta and sliced green onions. Serves 3 hungry people. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Attack of the Killer Shrimp... & Grits
http://www.whatwereeating.com/recipes/attack-of-the-killer-shrimp-grits/