1 cup white grits
1-1/4 tsp. salt, divided
1 T. margarine
4 cups water
3 T. extra virgin olive oil
2 tsp. butter
2 small onions, roughly chopped
1 lb. shrimp, peeled and deveined
2-1/2 oz. shrimp or chicken stock
1/8 tsp. black pepper
In a medium saucepan, bring water, 1 tsp. salt, and margarine to a boil. Stir in grits and cook over low heat 40-45 minutes or until desired consistency.
In a saute pan, heat olive oil and butter over medium heat. Add onions and saute until tender, 10-15 minutes. Add shrimp and stock, season with remaining salt and pepper, and cook over medium heat until shrimp turn pink, about 10 minutes.
Spoon hot shrimp and onion mixture over prepared grits, and serve immediately.
Note: To recreate the flavors of Shrimp and Grits from Charleston's famed Hominy Grill, garnish with crumbled bacon and diced spring onion.