MAVERICK SHRIMP & GRITS

By LRay

By Frank Lee, Executive Chef, Slightly North of Board (SNOB), Charleston, SC

Ingredients

• Creamy Grits
• 4 cups WATER
• 1/2 Teaspoon SALT
• 2 Tablespoons BUTTER
• 1 1/4 Cup Stone Ground Grits
• 1/4 Cup CREAM
• Shrimp & Sauce
• 20 SHRIMP, peeled and deveined
• 4 Ounces COUNTRY HAM, Julienned
• 4 Ounces SMOKED PORK SAUSAGE, cut in circles (Andouille or other spicy variety)
• 4 Tablespoons TOMATOE, seeded and diced
• 4 Tablespoons GREEN ONION
• 1/8 Teaspoon Fresh GARLIC, minced
• Pinch CAJUN SPICE
• 1 Tablespoon WATER
• 3 Tablespoons BUTTER

Details

Servings 4

Preparation

Step 1

Creamy Grits

Bring water , salt, and 1 Tablespoon BUTTER to a boil.
Stir in GRITS.
Reduce heat to low and cook, stirring occasionally, until GRITS are thick and creamy (approximately 40 minutes).
Remove from heat and finish by stirring in CREAM and remaining BUTTER.
Keep warm.

Shrimp & Sauce

Sauté HAM and SAUSAGE in 1 Teaspoon BUTTER.
Add SHRIMP and sauté for 1-2 minutes.
Add GARLIC and CAJUN SPICE.
Sauté for 30 seconds.
Add GREEN ONION and TOMATO.
Add WATER.
Finish with remaining BUTTER.

To Serve
Spoon GRITS onto plates in equal portions.
Place 5 shrimp per person on grits and spoon equal parts of topping over each. Yield: 4 Servings.