Jumbo shrimp and very gouda grits

By maxwells4

Ingredients

• Jumbo shrimp
• • 2 tablespoons canola oil
• • 12 each jumbo shrimp (under 12 per pound), peeled and deveined
• • 1 cup andouille sausage, small dice (approx 3-4 ounces)
• • 1 cup red onion, cut into thin strips
• • 1 cup red pepper, cut into thin strips
• • 1 cup yellow pepper, cut into thin strips
• • 1 cup grape tomatoes, cut in half
• • 2 tablespoons parsley, chopped
• • 4 ounces white wine
• • 2 ounces butter, unsalted, cut in cubes
• • 2 cups very gouda grits (see recipe below)
• • Salt and pepper as needed
• Very gouda grits
• • 10 ounces whole milk (1 1/4 cups)
• • 1/4 cup quick-cooking grits
• • 1/2 cup gouda cheese – grated
• • 1 tablespoon butter
• • Salt and pepper as needed

Details

Servings 3
Adapted from today.msnbc.msn.com

Preparation

Step 1

Jumbo shrimp
Pat the shrimp dry with a paper towel and season with salt and pepper.
Heat canola in sauté pan (a 12" cast-iron skillet or nonstick pan is ideal) on medium high and add shrimp, sausage and onion. Cook approximately 1 minute and add the pepper. Cook 2-3 minutes.
Add tomatoes and parsley. Cook until shrimp is 75% cooked through. Add white wine and bring to a boil. Reduce wine by about half and fold in butter. Season as desired with salt and pepper. Serve in a hot bowl over very gouda grits.

Very gouda grits
In a 4-quart pan bring the milk to a simmer over medium-high heat. Add the grits and bring back to a simmer. Whisk off and on for 5 minutes. Add cheese and butter and cook for another minute while whisking. Season as desired