Shrimp and Grits!

Some of South Carolina -- my experimentation that turned out delicious!

Grits:
4 cups water
1 cup grits
1/2 cup grated sharp cheddar cheese
heaping spoon full of sour cream
butter
salt
pepper

Shrimp:
1 medium onion (sliced)
1 medium green pepper (sliced)
4-6 links Andouli sausage (chopped)
As much shrimp as you want! (peeled and devained)
1/2 cup all purpose flour
1/2 cornmeal
1/2 cup milk (or butter milk)
2 tbs white wine
2 cups heavy cream
1 tbs red pepper flakes
1 tsp hot sauce
salt
pepper

Grits:
Bring water to a boil. Whisk in grits, butter, salt, and pepper. Cover and let simmer on low, stiring frequently, until grits are smooth and water is dissolved (about 20-30 minutes). Stir in sour cream and cheese. Salt and pepper to taste.

Shrimp:
Mix together cornmeal, flour, salt, pepper, and red pepper flakes. Let shrimp soak in milk for a few minutes then coat with cornmeal mixture. Set aside. Heat large skillet over medium heat with a few tbs. of olive oil. When skillet is hot, cook sausage until heated through and slightly crispy on the edges. Remove sausage from pan set aside in a medium bowl. Add onion, green pepper, salt, and pepper and cook until tender. Remove from pan and set aside with the sausage. Add shrimp to skillet and cook till just slightly pink (about 2 minutes). Remove from pan and set aside with other cooked items. Add the white wine and using a sauce whisk deglaze the pan (about 5 minutes over medium heat). Whisk in the heavy cream, red pepper flakes, and hot sauce and cook until heated through. Stir in all the previously cooked ingredients. Cover and simmer for about 15 minutes.

Serve over the grits! Last time I cooked this delicious recipe we ate it with broiled asparagus and sweet potato biscuits on the side.

Enjoy! It is okay to really enjoy this one...

Rach