Shrimp and Grits Etouffee

1 qt. water

1/2 tsp. salt

1 C. organic stone-ground yellow grits

1/4 C. butter or margarine - divided

2 Tbsp. Freshly grated Parmesan cheese

1 lb. Large shrimp, peeled and deveined

1 onion, minced

2 stalks celery minced

1 red bell pepper, minced

1 yellow bell pepper, minced
1 carrot, peeled and minced

2 green onions, sliced

1 clove garlic, minced

2 bay leaves

1/4 C. olive oil - divided

Few sprigs fresh thyme

pinch of dried oregano

1 tsp. cayenne pepper

1 tsp. paprika

1/2 C. seafood broth or claim juice

1/2 C. white wine

1 tomato, seeded and diced

chopped parsley, basil or green onions, optional
Combine water and salt in a saucepan; bring to a boil. Slowly add grits, stirring with a wooden spoon until thickened. Simmer over low heat 30-40 minutes. Stir in 2 tablespoons butter and Parmesan cheese; keep warm. Saut onion and next 7 ingredients in 2 tablespoons oil over medium heat for 5 minutes; add thyme and oregano and cook, stirring constantly, 5 minutes. Transfer vegetable mixture to a bowl; wipe drippings from skillet. Saute shrimp in remaining 2 tablespoons oil 2 minutes or until nearly done. Add reserved vegetable mixture, seafood broth, wine and tomato; cook, stirring constantly, 2 minutes. Stir in remaining 2 tablespoons butter. Spoon grits in center of warm serving plate; ladle shrimp around grits. Garnish with chopped parsley, basil or green onions, if desired. This is great for brunch!