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Chef Jeffrey Buben’s Sautéed Shrimp and Grits

24 each fresh shrimp, peeled and deveined
½ cup white old-fashioned grits
1 each Vidalia onion, sliced
1 ¼ cup heavy cream
1 ¼ cup milk
4 tbsp. Butter
6 each garlic cloves, chopped
1 each lemon, juiced
1 tbsp. fresh thyme
2 tbsp. olive oil
1 each tomato, peeled and chopped
6 ounces lager beer
salt & pepper

Bring grits and milk to a slow boil. Simmer for 18 minutes, stirring frequently. Add cream, 2 tbsp. butter and 2 tbsp. of salt. In half of the olive oil, sauté onion until golden brown. Add salt and pepper to taste. Set aside.

In the remaining olive oil sauté shrimp with a pinch of salt and pepper. Add chopped garlic and beer. Squeeze in the lemon juice and simmer for one minute. Finish sauce with fresh thyme, (reserving some for garnish), 2 tbsp. butter and chopped tomato.