Pumpkin Grits and Shrimp

This recipe was cobbled together from a pumpkin grits recipe put out by the Washington Post and my favorite grits and shrimp recipe put out by America's Test Kitchen. I served this for lunch on a Saturday with a salad made from lettuce from my garden. Everyone like it, but I have really enjoyed having the leftovers for lunch the last two days.

Pumpkin Grits and Shrimp

16 oz large shrimp (31 to 40 per pound ), peeled and deveined

2 tablespoons olive oil

2 garlic cloves, minced

1/8 teaspoon cayenne pepper

salt and pepper

2 tablespoons unsalted butter

1 cup onion, minced

3 cups water

1 cup heavy cream

1 teaspoon hot sauce

1 cup quick grits

1 cup pumpkin puree

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Toss the shrimp with the oil, garlic and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

2. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in the water, cream, pumpkin, hot sauce, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Slowly whisk in the grits, reduce heat to low, and cook, stirring often, until the grits are thick and creamy, 5 to 7 minutes.

3. Off the heat, lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about half way. Transfer the skillet to the oven and bake until the shrimp are cooked through, 5 to 7 minutes.