Shrimp & Grits

Ingredients:

• 5 tbsp unsalted butter

• 3 tbsp flour

• ½ red bell pepper, diced

• ⅓ medium sweet yellow onion, diced

• 4 garlic cloves, thinly sliced

• 3 c heavy cream, separated

• 1 ¼ c chicken broth

• 1 c turkey kielbasa or andouille sausage, sliced

• 1 pound shrimp, dried

• 1 lemon, juiced

• ¼ tsp white wine vinegar

• Handful basil, roughly chopped

• 3 bunches spring green onion, thinly sliced

• ½ tsp garlic powder

•  ¼ tsp onion powder

• ¼ tsp dried basil

• ½ tsp crushed red pepper

• 1 tbsp cajun seasoning

• Salt 

• Pepper

• 1-2 c parmesan cheese, freshly grated

• Stoneground grits

• Cooking oil of choice (suggested: olive oil and avocado oil)

1. Cook Grits: Cook grits according to the package's instructions. Once grits are done, add 1 c cream, 2 tbsp butter, and cheese. Season with salt and pepper to taste and stir. 

2. Cook Sausage: Place a pan on medium heat. Once pan is heated, lightly coat with oil and brown sausage on each side. Once the sausage is browned, remove from heat and add 2 tbsp butter.

3. Make Sauce: Once butter is melted, add bell pepper and yellow onion. Sweat for 3 minutes or until fragrant. Next, add 3 tbsp butter. Once the butter has melted, whisk in 3 tbsp flour.  Once the mixture has created a roux, slowly whisk in heavy cream. Next, add chicken broth, garlic powder, onion powder, dried basil, crushed red pepper, cajun seasoning, lemon juice, and vinegar. If you’d like the mixture to be thicker, add a bit more flour.

4. Add Shrimp: Continue whisking mixture, then add shrimp to pan. Cover and let cook at medium until shrimp is no longer translucent. Once shrimp is cooked, remove from heat and stir in basil. Serve over parmesan grits and garnish with green onions.