Shrimp & Grits

This recipe is one of our favorites!

Don lets the shrimp sit in a bowl tossed with Tuscon Herb olive oil for about half an hour before grilling. He seasons them with Aloha General Purpose Seasoning, but Tony’s is good too.

Ingredients:

1 to 2 lbs. Shrimp – deveined and on skewers

1-2 TBS. butter

1 TBS. olive oil

½ medium onion, chopped

2 garlic cloves, minced

1 red bell pepper, chopped

½ lb. Andouille Sausage (or Tasso Ham)

¼ c. dry white wine

2 (14.5 oz) cans fire roasted diced tomatoes

4 c. chicken broth

½ c. half & half

1 c. quick cooking grits

Ground pepper

1 TBS butter

1/3 c. grated parmesan cheese

Heat a large sauté pan over medium heat. Melt 1Tb butter and 1 TB of olive oil. Saute onioin, garlic, and pepper until tender and translucent. Add sausage. When sausage has heated, add white wine and tomatoes. Bring to a boil, then reduce to simmer until ready to serve.

In a heavy-bottomed saucepan, bring chick stock to boil and add cream at a low simmer. While simmering, whisk in the grits. Stir constantly and cook until thickened (about 5 minutes). Stir in 1TB butter and Parmesan cheese. Season to taste with pepper.

Grill shrimp.

Serve grits, tomato mixture with shrimp skewer on top.