Shrimp & Grits

Ingredients:

For the shrimp:

• 1 lb raw shrimp 16-24 size deveined and peeled
• 2 tbsp oil
• 1 tbsp butter
• 12 oz andouille sausage sliced
• 1 15 oz can diced tomatoes
• 1 tablespoon tomato paste
• 1 red bell pepper diced
• 1 small yellow onion diced
• 1 cup chicken stock or broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp garlic powder
• 1/2 tsp white sugar
• 1/2 tsp cayenne pepper (add more for extra spice)
• Salt and pepper
• 1/2 cup half and half
• 1 tbsp dried or fresh parsley for garnish

For the grits:

• 1 cup 7 minute dry grits
• 2 tbsp butter
• 3 cups water
• 1 cup mik
• 1.5 cups shredded parmesan cheese
• 1 tbsp fresh black pepper
• salt

Instructions:

1. Starting with the shrimp, pat dry, season with salt and pepper. Then add them to a skillet over medium-high with your oil and butter. Sauté shrimp until pink and cooked through about 2-3 minutes each side.
2. Once shrimp has finished remove them from the pan and set aside.
3. Over medium-high heat add your sliced sausage, they should already be cooked but just to add some color and to heat them through. Once slightly browned remove from the pan and set them aside with the shrimp.
4. Now adding more butter or oil to the pan you can add the diced peppers and onion. Sauté over medium to high heat until soft and translucent. 6-7 minutes. Add the tomato paste and stir until slightly cooked for another minute.
5. To the same pan add the diced tomatoes, chicken stock, and seasonings. Stir to combined and bring to a boil. Once a boil is reached turn the heat down to bring the sauce to a simmer. Let it simmer for 15 minutes covered, stiring occasionally.
6. While you’re letting the sauce simmer you can start on the grits.
7. In a medium saucepan add your grits, butter, salt, pepper, water, and milk. Stir to combine. Over medium heat bring the grits to a boil. Then reduce heat to low and cover for 7-10 minutes.
8. Once the grits have absorbed all of the liquid (it should look like a thick pourag) add the Parmesan cheese and stir. If at this point they look too thick add more water or milk. Put the cover back on, remove from heat and set aside.
9. Back to the sauce. At this point the sauce should be a nice red mixture, we can now slowly add the half and half stiring rappedly to combine.
10. Once combined we can add the shrimp and sausage back into sauce. Add salt and pepper or adjust any seasonings if needed.
11. Serve over the Parmesan grits with parsley on top if desired.
12. Serves 5