Gulf Shrimp With Chinese Sausage And Carolina Gold Rice Grit Congee

• 2 pounds shrimp wild-American, peeled and deveined
• 1/2 pound chinese sausage diced small
• 1 cup shrimp stock
• 1 cup grits Carolina Gold Rice
• 9 cups water or stock
• 1 tablespoon fish sauce
• 3 tablespoons oil
• 1/2 pound unsalted butter
• 1 1/2 tablespoons five spice powder
• 2 tablespoons minced ginger fresh
• 4 garlic cloves minced
• 2 shallots minced
• 1 cup grape tomatoes cut in half
• 1 teaspoon kosher salt
• chili oil

1. Combine rice grits, water (or stock), fish sauce and kosher salt in a large Dutch oven. Bring to a boil over medium-high heat.
2. Cover, reduce heat and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat, keep warm.
3. In a mixing bowl, toss shrimp with 1-tbsp of oil, salt, pepper and five-spice powder.
4. Heat a large, cast-iron skillet with the remaining oil. Add shallots, garlic and ginger. Add sausage and tomatoes and cook 2-3 minutes to render fat and break down tomatoes.
5. Add shrimp to skillet. Cook to about 75% doneness.
6. Add shrimp stock and bring to a boil.
7. Remove from heat and slowly whisk in butter to help thicken the sauce.
8. Divide rice into 6 bowls. Add shrimp to bowls and garnish with garlic chives, boiled peanuts and chili oil.

shrimp, chinese sausage, shrimp, grits carolina gold rice, water, fish sauce, oil, butter, five spice powder, ginger fresh, garlic, shallots, grape tomatoes, kosher salt, chili oil

Taken from www.yummly.com/recipe/Gulf-Shrimp-with-Chinese-Sausage-and-Carolina-Gold-Rice-Grit-Congee-1453772 (may not work)