Shrimp and Grits
by The MDM Team

1 pot grits, cooked and chilled in loaf pan
2 tablespoons butter
1/2 red bell pepper, chopped
1/2 large onion, chopped
Roux
Chicken broth
20 large shrimp peeled

Cut two pieces off the loaf of chilled grits.  Season with salt and pepper and pan fry; keep warm.  Melt butter in saute pan and cook pepper and onion until soft.  Whisk roux in pan and when browned thin with chicken broth until sauce is at desired thickness.  Add shrimp to pan; cook until shrimp are pink and done; no longer than 3 minutes.  Put fried grits on two plates and top with shrimp in sauce.