Shrimp and Grits

• 12 large raw, peeled and deveined shrimp
• 10 oz Andouille Sausage
• 1 large Green Bell Pepper
• 1 medium onion
• 1 jalapeno pepper (de-seeded)
• 4 cup Grits
• 8 cup water
• 1 cup milk
• 3/4 packages cream cheese
• 2 cup cheddar cheese
• 1/2 stick butter or margarine
• 2 tbsp Black pepper
• 2 tbsp sea salt
• 1/2 tsp cayenne pepper
• 2 tbsp Garlic powder
• 1 box Tony's Creole Base (etouffe' mix)

1. In a large stockpot bring grits and water to boil.
2. Then turn to simmer
3. Slice peppers and remove seeds.
4. Then slice onion.
5. Preheat skillet to medium high heat and add 2tbsp of olive oil
6. Saute peppers and onion for 5-7 min.
7. Then set them aside in a bowl.
8. Add one tbsp of butter to preheated skillet and add shrimp and sliced sausage.
9. Stirring as needed until shrimp is cooked through.
10. Set aside in bowl.
11. Prepare creole (etouffe') mix in skillet according to directions.
12. Add a cup or so of the cream cheese to mix and the cup of milk
13. Bring to light boil then add shrimp, sausage, peppers, and onions.
14. Reduce heat to simmer.
15. Add cayenne, garlic powder, and hot sauce if desired
16. Once grits are done.
17. Add as much butter as desired, cheddar cheese, and some of the cream cheese
18. Then add the salt and black pepper ( consider paprika too) to the grits
19. Once creole base has reached desired consistency remove from heat.
20. Plate the grits and pour creole base over the top.
21. Enjoy!
22. And please post pictures!
23. !

shrimp, sausage, green bell pepper, onion, pepper, grits, water, milk, cream cheese, cheddar cheese, butter, black pepper, salt, cayenne pepper, garlic, base

Taken from cookpad.com/us/recipes/335462-shrimp-and-grits (may not work)