Coon Ass Style Shrimp and Grits (Guest Post - Jeff)

 This is my own version of Carolina style shrimp and grits.

 

 Grits:

1 cup yellow old fashioned grits

2 cups chicken stock

1 cup 1/2 & 1/2

1 cup water (lightly salted)

Salt to taste

Butter to taste

1 cup shredded cheddar cheese

Boil the water, stock, cream. Add grits, stir until combined and cook on low heat covered about 15 to 20 minutes. Stir every few minutes. Once grits are done, add 1 cup of shredded cheddar cheese and stir until melted. Add butter to taste.

 

Shrimp:

1 pound peeled de-veined shrimp 

1 small onion

3 (or more) cloves of garlic, chopped

2 links of Andouille  sausage sliced in quarters

Tony's seasoning to taste (Sprinkle on shrimp)

While grits are cooking, saute the sausage on medium high heat in cast iron skillet. When browned, remove to drain on paper towels. Add butter, onion and saute for a few minutes, add the garlic, add the shrimp and saute until they are pink on both sides. Once the shrimp are cooked, it is ready to serve.

Spoon the grits into a pasta bowl, add some of sausage and shrimp onion mixture over the top.

Serve with French bread.

 

Watch out, this is highly addictive!