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Cook1 hr 15 mins
This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water.
- 4 cups milk
- 2 tablespoons butter
- freshly ground white pepper
- 1⁄2 cup stone whole grain grits
- 2 ounces grated cheddar cheese
- 1 tablespoon olive oil
- 1⁄2 lb link smoked sausage, cut in half & sliced ½ inch thick
- 2 teaspoons chopped garlic
- 1 lb medium shrimp, peeled & deveined
- fresh ground black pepper
- 1⁄4 cup dry sherry
- 2 cups shrimp stock or 2 cups vegetable stock
- 1 1⁄2 cups of cold butter, cubed
- 5 teaspoons finely chopped fresh parsley leaves
- In a saucepan, over medium heat, add the milk and butter.
- Season with salt and white pepper.
- Bring the liquid to a boil.
- Slowly stir in the grits.
- Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
- Add some water during the cooking process if the liquid evaporates too much.
- Remove from the heat and stir in the cheese.
- Re-season with salt and white pepper if needed.
- Set aside and keep warm.
- In a sauté pan, over medium heat, heat the oil.
- Add the sausage and render for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Season the shrimp with salt and black pepper.
- Add the shrimp and continue to sauté for 2 minutes.
- Remove the pan from the heat and add the sherry.
- Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
- Remove the shrimp from the pan and set aside.
- Add the stock and bring the liquid to a boil.
- Reduce the heat to medium low and mound in the butter.
- Add the shrimp back to the sauce and simmer for 2 minutes.
- Remove from the heat and stir in 2 teaspoons of the parsley.
- To serve, spoon the grits in the center of each shallow bowl.
- Spoon the shrimp mixture over the grits.
- **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
- I also use the quick cooking grits and adjust the quantities to those listed on the box.