Shrimp, Sausage and Grits

By Jaclyn

Ingredients

• 1 c. stone-ground grits
• 3 c. milk
• 2 c. heavy cream
• 6 shrimp per person
• 1 lb. of your favorite sausage
• 2 c. white wine (once again, use one you like)
• 1 yellow pepper julienne
• 1 red pepper julienne
• 2 T. minced shallot or red onion
• 2 T. minced garlic
• 5 T. unsalted butter
• salt and pepper to taste

Preparation

Step 1

In a larger sauce pan, bring the milk and heavy cream to a boil. Stir in the grits and bring back up to a boil. Once the grits are bubbling, drop heat down to a simmer and cover and let sit for 30 minutes. You can make these grits ahead of time. Let cool to room temp. or cool overnight.

Cut all of the remaining ingredients and set to the side.

Bring up a large skillet to high heat. Test by dropping a tab of butter to see if it smokes. When hot enough place shrimp, in and cook until pink.

Add a touch of oil in pan and add all vegetables. Cook for one minute then add your sausage. Cook for another 2-3 minutes until sausage is hot. Add wine and reduce to 1/3 of a cup. (Just eyeball it) Slowly whisk in the butter. Place the shrimp back into mixture and toss it to coat.

Heat up grits and add cheese and more milk.

Place grits in bowl or plate and divide up the shrimp. Top off with the sausage and sauce.