Shrimp and Grits with Ramp Pesto

1 cup stone ground grits

2 tsp. kosher salt

1 T. unsalted butter

¼ cup milk

2 T. olive oil

20 medium-sized shrimp, peeled and deveined

¼ cup Ramp Pesto

grated parmesan

 

In a medium saucepan, bring 4 C. of water and the salt to a boil over medium-high heat. Whisk in the grits and reduce the heat to simmer. Cook, stirring occasionally for about 45 minutes. Remove from the heat, add the butter and milk and stir. Taste for seasoning and add salt if needed. Heat the olive oil in a medium-sized sauté pan over medium-high heat. Add the shrimp and sauté just until the shrimp is cooked through, about 3 minutes. Remove from the heat and transfer the shrimp and the pan juices to a mixing bowl. Add the ramp pesto and toss to coat. To serve, evenly divide the grits into the bottom of 4 shallow serving bowls and top with 5 shrimp each. Drizzle on any remaining pesto liquid onto each serving and top with grated parmesan.