SON-Cookbook-2020

SHRIMP AND GRITS
Submitted by: Crystel Farina
Serves: 2-4 persons
Prep Time: 15 minutes
Cook Time: approx. 30 minutes
INGREDIENTS
• 1 pound of large cooked shrimp
• 1 pound of your favorite cooked sausage (andouille is best,
but kielbasa or smoked turkey sausage works great)
• 4 c. of chicken broth
• 1 c. of stone ground corn meal
• 1 small onion
• 1 small red or green pepper
• 1 c. of cheddar or parmesan cheese
• 1 c. of Okra
• 1 c. of small cherry or grape tomatoes
• Salt and pepper
• Cayenne pepper (if you like a little spice)
DIRECTIONS
In a small pan, sauté the onion and green pepper until tender (you can
sauté in oil or butter, your choice). When the peppers and onion are
tender, add the okra and sauté until tender. Lastly add the tomatoes
and turn the heat off and let stand (the tomatoes will continue to cook).
Prepare shrimp and sausage as you like it best. You can grill, steam, sauté,
or fry – which ever preparation you like the best. The key is to have them
ready to go as soon as the grits are ready. You can add the shrimp and
sausage to the vegetable mixture. Please season to taste. I like mine spicy
so I add salt, pepper and about 1 tsp. of cayenne pepper.
To cook the grits, bring the chicken broth to a boil in a large pot. When
it starts to boil, turn the heat down to a slow simmer and slowly stir the
cornmeal into the pot. Stir continuously until thickens (10-15 minutes).
When it gets to the consistency that you like, turn off heat and add cheese
and continue to stir until smooth and melted.
Plate by putting the grits in the bottom of a bowl or center of a plate and
spoon the meat and vegetables over the grits. Enjoy.
This is a high fat comfort food but sooo good.
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