Breakfast Shrimp and Grits by Julia Reed, NYT Cooking

Time: 45 minutes
Yield: 4 servings

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¾ cup grits
¼ teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
2 gloves garlic, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
½ teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
½ to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
⅓ cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley


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