Shrimp and Grits

Serves: 3
Grits:

2 Cups Chicken Broth

1 Cup Stone Ground Grits

1 TBSP Butter

3/4 Cups Heavy Cream

2 TBSP Garlan Garlic Cream Cheese (optional, but recommended)

Pinch of Salt

Pinch of Pepper

In a Medium Sauce pan, Bring the Chicken Broth to a boil and add grits. Lower the heat to a simmer and cook for 12 minutes. 

Add the Butter, Garlan Cheese and Heavy Cream. Stir well and cover to keep warm. 

Shrimp & Gravy:

1 TBSP Olive Oil

1 Medium Onion, Chopped

2 Cloves Garlic, Minced

2 Cups Chicken Stock

1 1/2 TBSP Flour

15-20 Medium Shrimp, Cooked and Peeled

3 Hot Italian Sausages, Sliced into 1 inch Rounds

1 Bay Leaf

1/4 tsp Salt

1/2 tsp Pepper

Fresh Parsley, Roughly Chopped

2 Green Onions, Chopped

In a Large Skillet heat the Olive Oil and Sauté the Onions and Garlic till soft. Add the Sausage and cook thoroughly. Add the Flour and stir to make a Roux. Now add the Chicken Stock, Shrimp, Salt, Pepper and Bay Leaf. Simmer for 7 Minutes stirring occasionally. 

Serve the Grits and Shrimp together and garnish with Parsley and Green Onions. 

Inspired by Ivy Reed