Shrimp and Grits

Serves: 3
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


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