Charleston Shrimp And Grits

• 2 cups milk
• 1 cup white or yellow grits (I order Anson Mills or Geechie Boy Mill online)
• 1 ounce butter
• 8 ounces Andouille sausage
• 1 cup minced onion
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes(more or less depending on how spicy the sausage is)
• 1/2 cup dry white wine
• 4 cups crushed canned tomatoes
• 1-2 pounds medium shrimp, shelled, cleaned and deveined
• salt and pepper
• 1/2 cup green onion or ramps, chopped
• olive oil

1. Slice the sausage into thin coins and saute' in a large pan with a little olive oil.
2. Add the onion and garlic and saute' until soft.
3. Without removing the sausage, onions and garlic deglaze the pan with 1/2 cup dry white wine.
4. Add the tomatoes and mix thoroughly.
5. Add the shrimp and cook in the mixture until pink and done.
6. To make the grits: In a large pot heat the milk to scalding and add the grits and stir for about a minute.
7. Lower the heat and stir occasionally until the grits are tender (about an hour +/-).
8. Add butter and salt and pepper.
9. Divide up the grits and spoon the shrimp and sauce over the grits.
10. Sprinkle chopped green onions or if you are lucky to find some, ramps over the dish and serve.

milk, white, butter, sausage, onion, garlic, red pepper, white wine, tomatoes, shrimp, salt, green onion, olive oil

Taken from food52.com/recipes/21609-charleston-shrimp-and-grits (may not work)