Shrimp & Grits

• 4 cups chicken broth
• 2 cups heavy whipping cream
• 2 cups quick-cooking grits
• 1 cup (4 ounces) shredded Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons butter, divided
• 1 (12- to 16-ounce) package smoked sausage or andouille sausage, sliced
• 2 shallots, minced
• 3 garlic cloves, minced
• 2 pounds raw medium shrimp, peeled and deveined
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh lemon juice
• 1/4 cup white wine
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chopped fresh parsley
• 3 green onions, chopped

1. Combine broth and whipping cream in a saucepan over medium-high heat; bring to a boil, and whisk in grits. Reduce heat to low; cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in cheese, salt, pepper, and 4 tablespoons butter. Set aside, and keep warm.
2. Brown sausage in a skillet over medium-high heat; remove from pan with a slotted spoon, reserving drippings in pan, and set aside.
3. Melt remaining 2 tablespoons butter in hot drippings in skillet. Add shallots and garlic; cook 2 minutes. Add shrimp, and cook 2 to 3 minutes. Stir in thyme and next 3 ingredients; cook 2 minutes.
4. Stir reserved sausage into shrimp mixture. Spoon reserved grits onto individual plates or bowls; top with shrimp mixture. Sprinkle with parsley and green onions. Serve immediately.

chicken broth, heavy whipping cream, quickcooking grits, parmesan cheese, salt, freshly ground black pepper, butter, sausage, shallots, garlic, shrimp, thyme, lemon juice, white wine, worcestershire sauce, parsley, green onions

Taken from www.myrecipes.com/recipe/shrimp-grits-6 (may not work)