Shrimp and Grits

• 1 lb. (16 to 20 ct) shrimp, peeled and deveined
• 2 c. stone ground white or yellow grits
• 4 oz. cheddar cheese, shredded
• pinch of cayenne pepper, to taste
• 4 oz. goat cheese, crumbled
• 2 tbsp. butter
• 2 tbsp. olive oil
• 2 cloves of garlic, minced
• 1 small sweet onion, chopped
• 1 green bell pepper, thinly sliced
• ½ lemon, juiced
• salt and pepper, to taste
• 1 whole tomato, diced

Peel and devein shrimp. Cook grits according to package directions. Stir in cheddar and cayenne pepper. Gently fold in goat cheese. Keep warm over low heat.

Heat butter and oil in a large skillet over medium-high heat. Sauté garlic, onion and green pepper until veggies begin to soften. Stir in shrimp and lemon juice. Sauté over high heat 3 minutes, or until shrimp are pink. Season with salt to taste.

Spread warm grits on a serving platter and top with shrimp mixture and tomatoes.