Shrimp and Grits

By dlpedersen

This is a favorite of ours from The Pilot House in Wilmington, NC. This is for 1 serving so I increase accordingly.

Ingredients

• 1/4 cup stone ground grits
• 1/2 cup whole milk
• 4 tbsp butter
• 1 cup flour
• 2/3 cup bread crumbs
• 1/2 tsp minced garlic
• 1/4 tsp fresh lemon juice
• 1/4 cup vegetable oil
• 1 cup sliced mushrooms
• 1 cup slice kielbasa sausage
• 6-8 shrimp
• 1/4 cup white wine
• 3 sliced scallions
• 1 tbsp Low-country seasoning blend
• Egg Wash
• 1 egg
• 1/8 cup of milk
• Low Country Seasoning
• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 1/4 tsp seasoned salt
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1 tsp dried parsley
• 1/4 tsp white pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp crushed red pepper
• 1/4 tsp granulated garlic or garlic powder

Details

Servings 1
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

In a sauce pan bring the milk and 1 tbsp butter to a boil over med heat. Add grits and lower the heat to simmer. Stir frequently. Cook until grits are thick and no longer crunchy (I add a little garlic powder and parsley to my grits). Allow the grits to cool. Next, mix the rest of the butter (3 tbsp) minced garlic and lemon juice with an electric mixer until light and fluffy. Reserve at room temp. Heat a saute' pan, with the veg oil, on med heat. Add the sliced sausage and mushrooms to pan and saute' until sausage has become brown. Any type of smoke sausage will work. Next, add peeled deveined shrimp and the low country seasoning. Cook the shrimp until they are almost cooed through then add the white wine and 2 scallions and cook for 2 additional min. Remove the pan from heat and allow to rest. After the pan has reasted for acouple of min, add the reserved garlic butter and stir quickly to encorporate. Pour shrimp mixture over the grits. Garnish with remaining scallion.