Harbor House Shrimp And Grits

• 1 1/2 cups grits
• 2 teaspoons salt
• 2 3/4 cups water
• 3 cups half-and-half
• 2 lbs peeled shrimp
• 1 lb chorizo sausage or 1 lb Italian sausage
• 1/3 cup red pepper, chopped
• 1/3 cup green bell pepper, chopped
• 1/3 cup onion, chopped
• 1 teaspoon garlic, minced (or to taste)
• 2 tablespoons butter
• 1/3 cup self rising flour
• 1 (15 ounce) can low sodium chicken broth
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cajun seasoning
• 1 cup mozzarella cheese

1. In a large pot, bring 2 2/3 cups of water to a boil. Add grits. Reduce heat to a simmer. Add 1/2 and 1/2. Continue to simmer, stirring occasionally. (If grits get too thick, add more 1/2 & 1/2).
2. Slice sausage. Place in a large skillet,over medium/medium high heat and cook. Put in bowl and set aside, retaining drippings in the pan. Add peppers, onion and garlic to pan. Cooking for 5 minutes or until onions are translucent. Add shrimp, and cook until just pink. Sprinkle flour over mixture, stir. Add broth and stir until thickened. Stir in Cajun or Italian seasoning. Add more water if mixture becomes too thick.
3. Dump shrimp and veggies into grits, stir. Add 1/2 of cheese and stir. Put into a ungreased 2.5 - 3 quart casserole. Put remaining cheese on top.
4. Put into 350?u0b0 oven to heat through and melt cheese.

grits, salt, water, shrimp, chorizo sausage, red pepper, green bell pepper, onion, garlic, butter, flour, chicken broth, water, worcestershire sauce, cajun seasoning, mozzarella cheese

Taken from www.food.com/recipe/harbor-house-shrimp-and-grits-226988 (may not work)