good-and-cheap

$12 t o t a l$ 3 / s e r v i n gShrimpand Gritsf o r fo u rBring the stock to a boil in a medium-sized pot, thenturn the heat down to low and slowly pour in thecornmeal while stirring briskly with a wooden spoon.Stirring while pouring is crucial to keep the gritscreamy and smooth—no lumps! Once the grits becomesmooth and thick, place a lid on the pot with the spoonstill in it so that steam can escape.The cost of shrimp has jumped sharplysince I wrote this recipe, so save thisone until you can find a deal—underabout $8 per pound. This is far froman authentic Southern version of thisdish, but it is absolutely delicious.Southerners will demand you use whitestone-ground corn for this, and I won’tquibble, but feel free to use yellow if itdoesn’t offend you.g r i t s1 cup grits4½ cups vegetable or chicken stock½ cup sharp cheddar, grated3 scallions, finely choppedt o p p i n g1 lb shrimp, peeled and deveined1 tbsp butter or vegetable oil1 medium onion, chopped1 bell pepper, chopped2 sticks celery, chopped2 cloves garlic, finely chopped1 green chili, finely diced (optional)1 tomato, choppedLet the grits cook while you prepare the rest of themeal, checking in occasionally to give them a stir. Thetotal cooking time should be about 25 to 30 minutes.Meanwhile, prepare the shrimp and vegetables. Add thebutter or oil to a large pan on medium heat and let itget hot. Add the onion, pepper, and celery. Sauté untilthe onion is just translucent, about 2 minutes. Add thegarlic, as well as the green chili if you like things spicy.Let everything cook for another minute. Add the tomatoand cook for 3 or 4 minutes, until the tomato releasesits juice and the vegetables resemble a thick and chunkysauce. Add a dribble of water to keep everything looseand saucy, then toss in the shrimp. Cook, stirringoccasionally, until the shrimp are pink all over. Add saltand pepper to taste.Once the grits are ready, take them off the heat and addthe cheese and most of the scallions, then stir. Ladle thegrits into bowls and top with the shrimp, vegetables,and a few more scallions.d i n n e r116d i n n e r117