Saturday, March 16, 2013
Rick's Cheesy Carolina Grits with Garlic Shrimp and Sausage
Three years ago (which seems like forever, now,) Ruth and I went to the Carolinas for vacation. We visited Savannah and Charleston, and Ruth and I really enjoyed their “Low Country Cuisine.” One dish that stood out to us was “Shrimp, Sausage and Cheesy Grits.” I bought a big bag of stone ground grits in Charleston and have made this dish several times. Its really easy and delicious! Hope you give it a try!
3/4 cup stone ground grits
3 C water or chicken stock
2 Tbs butter
1/2 C white cheddar cheese
1/2 lb shrimp, peeled and tails removed
2 chicken and apple sausages, sliced
2 Tbs butter
2 tsp olive oil
1 clove garlic, minced fine
1 Tbs fresh parsley, chopped
Salt and Pepper to taste
In a 3 quart saucepan, bring 3 cups of water or chicken stock to a boil. Add 2 Tbs butter and slowly stir in 3/4 Cup of grits. Lower the heat and simmer, stirring frequently (so the grits don’t stick or burn,) until the liquid is almost fully absorbed (about 12-16 minutes.)
Turn off the heat, cover and set aside. Heat a non-stick skillet over medium-high heat. Add 2 Tbs butter and 2 tsp olive oil hen the butter and heat until the oil and butter are hot and bubbling. Add the sliced sausage and brown it for a few minutes on both sides. Add the peeled shrimp and minced garlic, turning and cooking them only long enough for the shrimp to turn pink and are just cook through. Turn off the heat and sprinkle with fresh parsley.
Return the grits to medium heat and while stirring constantly, add in the cheddar cheese until it melts and the grits are smooth and creamy. Spoon the grits into serving bowls and top with the shrimp and sausage and the pan juices. Salt and pepper to taste and garnish with parsley. Enjoy!