shrimp & grits
great for breakfast, lunch or dinner. creamy, cheesy comfort
INGREDIENTS
Serves 2-3
4+ (depending on consistency you like cups water, stock (chicken or shrimp), chicken better than bullion
salt and pepper
1 cup stone-ground grits
2 TBSP butter
2 cups shredded cheese (mix of sharp cheddar cheese, pepper jack and parmesan)
1 lb shrimp, peeled, deveined and halved
4 andouille sausage sliced in thin rounds
1 lemon (1/2 for squeezing, cut the other 1/2 in quarters for garnish
2 TBSP chopped parsley
3 thinly sliced scallions
3 large clove garlic, minced
hot sauce of choice
PREP
Bring stock to a boil
Whisk in grits and cook until water is absorbed, about 20 to 25 minutes (whisk periodically to remove any clumps)
Turn off heat and whisk in butter and cheese
Add salt and pepper to taste
While grits are cooking...
Rinse shrimp and pat dry salt and pepper
Dry fry (cook without oil in well seasoned cast iron or non-stick skillet) the sausage at medium high until browned; remove sausage and set aside
Add shrimp and garlic and a bit of oil if necessary, depends on how much fat renders from sausage
Cook until shrimp turn slightly brown and add sausage
Add juice from 1/2 lemon
Spoon grits into individual bowls
Top shrimp and sausage mixture
Garnish with lemon wedge, parsley, scallions and hot sauce