Shrimp and grits

I've had a lot to say about grits recently since Bo (of bosbowl) sent me two packages of them a month ago. It was with great sadness that I learned via his post this morning that he was in the middle of the terrible tornado devastation this week. Apparently he and his loved ones are ok. It's ironic in a way that I started this post before I knew about this. In any case, Bo, all of your many followers send you best wishes and hopes.

Peter and I collaborated on this dish last night. He tended to the stone-ground grits and I to the shrimp. I cooked the shrimp earlier in the day by poaching them in a flavored broth (3 minutes only). I thought most of the afternoon about what else to do. Then it hit me - we had a small can of plain tomato sauce which I heated up with a large dash of hot sauce and some finely chopped fresh rosemary. When the grits were ready (these were the 30 minute kind) I stirred the cooked shrimp into the sauce off the heat. Along with some roasted broccoli this was a very comforting meal. Again, thank you Bo. Be well.