Shrimp and Blue Grits

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Pre-Notes

You can substitute regular grits if you can't find blue grits!

Ingredients

Grits

1. 3 T butter
2. 1 c blue grits
3. 2 1/4 c milk
4. 2 c water
5. 8 oz Cheddar cheese, shredded
6. salt to taste
7. pepper to taste

Shrimp

8. 4 T butter, divided
9. 1/2 c andouille sausage, sliced and julienned
10. 2 garlic cloves, minced
11. 1 shallot diced
12. 3 T parsley, minced
13. 1 T tomato paste
14. 1 lb large shrimp, peeled and deveined (13-15 ct)
15. 1/2 c chicken broth
16. 1 T Worcestershire sauce
17. 1/2 lemon, juiced
18. chives, for garnish

Instructions

1. Melt 1 T butter in medium saucepan over medium heat.
2. Add grits and cook, stirring often, until fragrant, about 3 minutes.
3. Add milk, water, and 3/4 t salt.
4. Increase heat to medium-high and bring to boil.
5. Reduce heat to low, cocver, and simmer, whisking often, until thick and creamy, about 20 minutes.
6. Remove from heat, stir in remaining 2 T butter, cheese, and season with salt and pepper to taste.
7. Cover and keep warm.

Shrimp

1. While the grits and cooking, make the shrimp.
2. Melt 2 T butter in a large saute pan oven medium-high heat.
3. Add the sausage, garlic, shallot and parsley.
4. Cook for 1 minute, them add the tomato paste. Stir to incorporate.
5. Push the ingredients to one side of the pan, adding the shrimp to the empty side of the pan.
6. Cook for 2 minutes, allowing the shallot mixture to sweat in the sausage fat and the shrimp to cook on one side.
7. Add the rest of the scallions and stir, mixing all of the ingredients together.
8. Add the remaining 2 T butter to the pan with the shrimp.
9. Pour in 1/2 c chicken broth, Worcestershire sauce and lemon juice.
10. Cook for an additional 2 minutes.
11. Serve shrimp over the grits, garnishing with chives.

Picture of Recipe