Southern Shrimp and Grits with Andouille Sausage

thehungrybluebird.com

Eddie Spencer

subheading: Grits:

4 cups chicken stock, preferably homemade

2 cloves garlic, minced

1 cup yellow cornmeal, preferably stone-ground

1 tablespoon kosher salt

1 teaspoon fresh cracked black pepper

½ cup grated Parmesan cheese

2 tablespoons sour cream

2 tablespoons butter I use salted

subheading: Shrimp:

½ pound large shrimp, peeled and deveined, tails reserved for stock about 12 to 16 shrimp

1 tablespoon olive oil

6 ounces andouille sausage, sliced into rounds

4 pieces thick-cut bacon, diced

½ medium onion, diced

2 cloves garlic, finely diced or minced

1 teaspoon Cajun seasoning preferably unsalted

¼ teaspoon smoked paprika

¼ cup dry white wine like Pinot Grigio

¼ cup shrimp stock made from the shells

1 teaspoon Worcestershire sauce

4 teaspoons fresh lemon juice about ½ lemon

Kosher salt and fresh cracked black pepper

Few shakes of hot sauce

1 tablespoon butter

Chopped parsley, for serving

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