Shrimp and Grits

First, the Grits:

1 c. stone ground grits
4 c. milk
¾ tsp. White pepper
1 tsp. Salt

Heat milk with seasoning. Add grits. Stir together until the grits are creamy and soft.  Grits left to cook unattended turn into a huge lump of half cooked polenta.

Then, the Shrimp:

Add in order to a large pot on medium heat
½ lb. smoked sausage
2 c. chopped onions (sauté in sausage grease until translucent)
1 c. chopped celery
½ c. chopped green pepper 
2 tsp. chopped garlic,  sauté about 1 minute
2 Bay leaves
1 lb. peeled shrimp, sauté about 1 minute

When the shrimp begin to pink a little add 2 c. shrimp stock  and simmer about 2 – 3 minutes

Mix together 1 Tbsp. corn starch  with  ½ c. hot water Add to pot. Simmer until sauce thickens.

Finish off with a pinch of cayenne, ½ tsp. Parsley,  ¼ c. dry sherry    (Be careful with the sherry. It can flame up!)

Adjust seasoning to taste.

Serve Shrimp over the Grits.

(In all honesty, I don’t worry about white vs black pepper and I usually use cream sherry because it is what is most likely to be in the house.)

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