Smothered Shrimp and Parmesan Grits

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

subheading: GRITS:

2 cups chicken broth

2 cups water

1 cup old-fashioned grits

½ teaspoon salt

¾ cup freshly grated Parmesan cheese

¼ cup heavy cream

½ teaspoon pepper

subheading: SMOTHERED SHRIMP:

2 tablespoons butter

1 tablespoon olive oil

½ medium onion, diced

½ green bell pepper, diced

3 links Andouille sausage, diced

3 garlic cloves, minced

2 tablespoons all-purpose flour

1 (14-ounce) can chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

2 teaspoons Cajun or Creole seasoning

½ teaspoon cayenne pepper

1 pound large shrimp, peeled and deveined

⅓ cup heavy cream

chopped parsley and sliced green onions

Directions at spicysouthernkitchen.com

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