Shrimp & Grits

• 1 cup Heavy Cream
• 1 cup Whole Milk
• 1/2 cups Grits
• 1 cup Gruyere Cheese, Shredded
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 Small Onion, Chopped Fine
• 1 clove Garlic, Chopped
• 1/2 pounds Andouille Sausage, Slice Into 1 Pieces
• 1/4 cups All-purpose Flour
• 1 cup Chicken Stock
• 1 Bay Leaf
• 1 pound Shrimp, Peeled And Deveined
• 1/2 Lemon
• Parsley And Green Onion, For Garnish

1. For the grits: Bring cream and milk to a boil, add grits and cover.
2. Turn heat down and let sit for 25 minutes.
3. After it has cooled, add cheese and butter.
4. For the shrimp: Add olive oil to pan and heat over medium heat until hot.
5. Add onion and garlic and saute until tender.
6. Add andouille sausage and cooked until lightly browned.
7. Add flour to pan and cook for about 2 minutes stirring constantly.
8. Add chicken stock and bay leaf and stir until there are no lumps of flour left.
9. Add shrimp and saute until shrimp are done, about 5 minutes.
10. Add juice from lemon and serve over grits.
11. Garnish with parsley and green onions.

heavy cream, milk, grits, gruyere cheese, butter, olive oil, onion, clove garlic, sausage, allpurpose, chicken, bay leaf, shrimp, lemon, parsley

Taken from tastykitchen.com/recipes/main-courses/shrimp-grits-2/ (may not work)