For the grits: Bring the chicken broth to a boil in a medium saucepan and add the garlic. Slowly stir in the grits. Reduce the heat and simmer the grits for 20 minutes. Remove from the heat and stir in the Cheddar, butter and cream. Season with salt and pepper. Cover and keep warm.
For the shrimp: Melt the butter in a large skillet over medium heat. Add the onion and garlic and saute until the onion is tender, but not browned. Add the wine and simmer until it is mostly cooked off. Add the shrimp and cook for 2 minutes on each side. Add the tomatoes and cook 2 more minutes. Stir in the hot sauce.
Serve the shrimp over the grits, topped with the tomato sauce.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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