Shrimp and Grits

A restaurant here in town served shrimp and grits for a short time.  I never had them there, but I found the idea intriguing.  The sauce seemed to be tomato-based, which I like in general, but most of the recipes I found were cheese-based and that did not sound good.  I had bits of CSA stuff and I ended up throwing a lot of things together.  It was actually remarkably good and not as heavy as Southern Sunday normally is.

Serves 2-3

1 lb shrimp (60-80 size)
3 tomatoes, chopped
1 jalapeno pepper, minced
1 small onion, minced
1/2 tablespoon cornstarch
1/2 tablespoon olive oil
1/2 tablespoon butter
2 cloves garlic, minced
Splash Worcestershire sauce
1/4 teaspoon Cajun seasoning
Salt and garlic salt to taste
Cheese Grits

1. Shell and de-vein shrimp.  Set aside.
2. Mix together tomatoes, pepper, and onion.  Stir to combine and set aside.
3. Mix cornstarch with shrimp.  Set bowl aside again.
4. In skillet, heat butter and oil.  Saute garlic until soft.  Add shrimp to skillet and saute until shrimp is cooked.  Drain any liquid from tomato mixture and pour over shrimp in skillet.  Cook until tomatoes release juices and those juices thicken.  Season with Worcestershire sauce, Cajun seasoning, salt, and garlic salt.  Serve over grits.