Shrimp & Grits


    From the kitchen of Chef!

    Total Time: 30 minutes
    Servings: 2-3 servings


    1 cup stoneground grits
    4 cups of chicken stock
    Salt and pepper
    1/3 cup butter
    1 cups shredded sharp cheddar cheese
    1/3 cup of cream cheese
    1/4 cup of heavy cream
    1/4 cup of white wine
    1/4 cup of seafood stock
    1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
    1/2 lb andouille sausage, chopped into tiny pieces
    2 Tablespoons fresh lemon juice
    2 tablespoons chopped fresh parsley
    1 cup thinly sliced green onions, white and green parts
    1 large garlic clove, minced


    1. To make the grits, bring 4 cups chicken stock to a boil in a medium saucepan.

    2. Add the grits and salt and pepper to taste. Stir well with a whisk continuously. Lower the heat setting and cook the grits until all the water is absorbed, about 10 -15 minutes. Remove from the heat and stir in the butter and cheeses. Keep covered until ready to serve. Grits should creamy.

    3. Clean the shrimp and pat dry.

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