Shrimp & Grits

• 2 c chicken stock
• 1 c Yellow stone-ground cornmeal
• 1/4 c heavy cream
• 1 T butter
• salt & pepper to taste
• 2 teas olive oil
• 1 white or sweet onion, minced
• 3 garlic cloves, minced
• 6 oz Andouille sausage, chunked or sliced
• 1 green bell, diced
• 1 T flour
• 2 c chicken stock
• 1 bay leaf
• 3/4 teas Cajun seasoning
• 1# shrimp, peeled & deveined
• 1 green onion, chopped
• chopped parsley or cilantro as garnish

1. GRITS
2. 1. Put chicken stock in large saucepan or dutch oven over medium heat & bring to boil
3. 2. Slowly whisk in the cornmeal and stir for 25-30 minutes over low to med heat
4. 3. Remove from heat, stir in cream & butter with freshly ground pepper
5. SHRIMP
6. 1. Add olive oil into pre-heated saute pan
7. 2. Add onion and stir until soft.
8. 3. Add garlic, stir 10 seconds; immediately add sausage and cook until fat renders & sausage starts to brown
9. 4. Sprinkle flour in and stir to create a roux
10. 5. Add chicken stock & bay leaf
11. 6. Bring to a simmer, add shrimp and poach until done
12. 7. Serve shrimp & gravy over grits; garnish with parsley or cilantro

chicken stock, yellow stoneground cornmeal, heavy cream, t, salt, olive oil, white, garlic, sausage, green bell, t, chicken stock, bay leaf, shrimp, green onion, parsley

Taken from www.epicurious.com/recipes/member/views/shrimp-grits-51904031 (may not work)