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| GRITS 2 cups grits 8 cups water 1/8 teaspoon salt 1 cup Cheddar cheese, grated 1/2 cup heavy cream 1-2 teaspoons Tabasco SHRIMP 1 pound smoked Andouille sausage, sliced 1 onion, minced 8 ounces mushrooms, sliced 1 tablespoon salt 1 pound wild-caught shrimp, peeled and deveined 1/2 cup dry white wine 2 tablespoons butter 1 tablespoon fresh thyme leaves, chopped 1 teaspoon lemon juice black pepper to taste optional cooked and crumbled bacon | |
| Step 1 Place the grits in a bowl and cover with water. Let sit for about 1 hour. Drain the grits and place them in a large pot. Add 8 cups water and set over medium heat. Stir as mixture comes to a simmer. Reduce the heat to low, add 1 tablespoon salt, and cook until the grits are tender, 40 to 45 minutes. Add the cheese and cream and stir to combine. Season with salt, pepper, and Tabasco. Keep warm, adding more water or cream to keep grits loose until ready to serve. Step 2 In a large skillet, cook the sausage over medium-high heat until browned, 7 to 9 minutes. Remove from the pan and set aside. Step 3 Add the onion and mushrooms to skillet with a pinch of salt. Cook over medium-high heat, stirring, until softened, about 5 to 7 minutes. Add the shrimp and cook until they are just starting to turn pink, about 2 minutes. Add the wine, butter, and thyme and simmer until the wine has reduced by half, about 3 to 4 minutes. Remove from the heat and season with lemon juice, salt, and pepper. Step 4 To serve, spoon the grits into a shallow serving bowl. Top with the shrimp mixture and sausage slices. If using bacon top and incorporate. | |
Unrated | |
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