Shrimp & Grits - Next Level

smokinandgrillinwitab.com

John Venning

Shrimp, Sausage, & Cheese Grits

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

2 tablespoons butter

⅓ cup half and half

½ to 1 cup sharp cheddar cheese, shredded

¼ teaspoon white pepper

subheading: For the Shrimp Gravy:

1 lb shrimp, peeled and deveined (Gulf Coast shrimp preferred)

1 tablespoon Creole Cajun seasoning (homemade or store-bought)

¼ teaspoon white pepper

4 tablespoons butter, divided (or use bacon drippings)

6 ounces andouille sausage, sliced into rounds

½ green bell pepper, finely diced

½ small yellow onion, finely diced

1 stalk celery, finely diced

6 cloves 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 parsley, chopped (plus more for garnish)

Note: Ingredients may have been altered from the original.

Directions at smokinandgrillinwitab.com

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