Bring milk and grits to a boil in a heavy saucepan, whisking constantly. Reduce heat and simmer until tender, stirring frequently, about 5 minutes. Stir in light cream and 2 tablespoons butter. Season to taste with salt and pepper. Set aside and keep warm.
Heat olive oil in a medium skillet over medium-high heat. Add 1 onion, finely sliced; and sauté until golden. Add shrimp and cook for 1 minute. Add beer, lemon juice, and garlic. Simmer until shrimp is just opaque in center and sauce is slightly reduced, about 2 minutes. Stir in tomato, tarragon, and remaining 2 tablespoons butter.
You can serve by either placing grits in one large platter topped with shrimp and sauce. Or you can divide grits among 4 plates, each topped with the shrimp.
For The Shrimp. For detailed instructions please visit For The Blue Cheese Grits. 1 cup yellow corn grits (*See Note). 2 tablespoons Frank’s hot sauce (or your preferred brand). 1 ½ pounds large fresh Florida pink shrimp (or whatever is available)
ShrimpandGrits is quite possibly my favorite lowcountry meal. ) We’re lucky that we live fairly close to the coast (although I would prefer to live much closer) and we probably eat our weight in shrimp every time we head to the coast
It's not shrimp or prawn, and not proper lobster either. Little things on crackers are the classic answer to the hors d'oeuvre, of course, and I really rely on good crackers and bits and bobs from the refrigerator to make up an appetizer platter