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.)