Creamy Lowcountry Shrimp and Grits

butterbeready.com

Low Carb Lady

SCALE 1x2x3x

subheading: For the cheese grits:

3 ½ cups water, plus more as needed

1 cup chicken broth or stock

Kosher salt, to taste

1 cup grits (not instant grits)- we love Marsh Hen Mill!

2 tablespoons butter

⅓ cup half and half

½ to 1 cup shredded sharp cheddar cheese

¼ teaspoon white pepper

subheading: For the shrimp gravy:

1 lb shrimp, peeled & deveined- preferably Gulf Coast shrimp

1 tablespoon Creole seasoning (I use Tony Chachere’s)

¼ teaspoon white pepper

4 tablespoons butter, divided (or bacon drippings)

6 ounces andouille sausage, sliced into rounds

½ green bell pepper, finely diced

½ small yellow onion, finely diced

1 stalk of celery, finely diced

6 cloves of garlic, pressed or finely minced

2 tablespoons all-purpose flour

1 ¼ cup chicken broth or stock

¼ cup heavy whipping cream

1 tablespoon fresh chopped parsley, plus more for garnish

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