Shrimp and Grits

• 2 tbsp. olive oil
• 1 md. onion, minced
• 1 clove garlic, minced
• 1 lb. spicy sausage, cut into chunks
• 2 tbsp. flour
• 2 cups chicken stock
• 2 lb. md. shrimp, peeled and deveined
• Salt and pepper, to taste
• 2 cups chicken stock
• 1 cup white grits *
• 1 cup milk
• 1 cup shredded cheddar cheese

1. Grits: In a pot over medium-high heat.
2. Add the chicken stock and bring to a boil.
3. Slowly wisk in the grits.
4. When the grits begin to bubble, turn down the heat to medium-low, cover and simmer, stirring frequently with a wooden spoon.
5. Cover and let cook for 15 minutes, until the grits are smooth and thick.
6. Remove from the heat and stir in the milk and the cheese.
7. Season with salt and pepper to taste.
8. Shrimp: Place a deep pan over medium heat and pour in the olive oil.
9. Add the onion and garlic.
10. Saute for 2-3 minutes to soften.
11. Add the sausage and cook to brown and bring out some of the fat.
12. Slowly sprinkle in the flour and stir with a wooden spoon to make a roux.
13. Pour in the chicken stock and stir so you will have no lumps.
14. When it comes to a simmer, add the shrimp.
15. Cook the shrimp for 2-3 minutes, until they are pink and the sauce is smooth and thick.
16. Salt and pepper to taste.
17. Serve the grits out on plates and spoon the shrimp mixture over the top of the grits.
18. Serve immediately.

olive oil, onion, clove garlic, sausage, flour, chicken stock, shrimp, salt, chicken stock, white grits, milk, cheddar cheese

Taken from www.foodgeeks.com/recipes/18680 (may not work)