Shrimp & Grits (with tomato jus)

By Peggie

Ingredients

• Tomato Jus:
• 2 tbsp. olive oil
• 2 cups smoked sausage, diced
• 2 1/2 lbs large (21/25 count) shrimp, peeled and deveined
• 1 tbsp garlic, minced
• 5 cups tomato jus (see recipe)
• kosher salt and freshly ground white pepper
• 3 tbsp cold unsalted butter
• Grits (see recipe)
• 2 tomatoes, seeded and diced
• 1 bunch green onion, thinly sliced
• 1/4 cup olive oil
• 1 cup sliced onion
• 2 springs fresh thyme, leaves only
• 2 sprigs fresh rosemary, leaves only
• 2 cloves garlic, minced
• 1/2 cup red wine
• 3/4 cup red wine vinegar
• 8 cups chopped fresh tomatoes
• kosher salt & freshly ground white pepper
• Directions:
• In a 4 quart saucepan over medium heat add olive oil, onion, herbs and garlic. Cook for 5 minutes.
• Add the wine, vinegar and tomatoes and stew.
• Simmer for 1 hour over medium heat. Remove from heat and puree the mix in a blender, then strain through a fine mesh strainer.
• Season with salt and pepper to taste.
• Grits:
• 5 cups chicken stock
• 1 cup heavy cream
• 1/4 lb unsalted butter
• 1 tsp minced garlic
• 2 cups grits
• kosher salt & freshly ground white pepper
• Directions
• In a 2 quart heavy bottomed saucepan bring the chicken stock, heavy cream, butter and garlic to a boil.
• When mixture boils, whisk in the grits and reduce the heat to low.
• Cook for 1 hour, stirring frequently.
• Season with salt and pepper to taste.

Preparation

Step 1

Heat the olive oil in a 4 quart saucepan over medium heat.
Add the sausage and cook 3 minutes
add the shrimp and garlic, and sauce for one minute
add tomato jus. Season with salt and pepper
Simmer for 3 to 5 minutes then stir in the butter
Adjust the seasoning if needed
Serve in 8 large bowls, one scoop of grits per bowl.
Place 7 to 10 shrimp around the grits
Ladle the sauce in each bowl
Garnish with tomato and green onions.