SHRIMP AND GRITS Serves 4

FOR THE SHRIMP:

2 slices smoked bacon (preferably Applewood smoked) cut into dice

1 large clove garlic minced

1 small onion minced

1 jalapeno pepper chopped fine, removing seeds and ribs to cut heat

1/2 red bell pepper chopped in 1/2 inch dice

1 lb. Andouille sausage sliced 1/2 to 3/4 in. thick at an angle (chicken Andouille can be used instead of Cajun but Cajun is preferred.)

3 to 4 Tbsp. flour

2 bay leaves

2 cups chicken broth

2 lbs. shrimp (26 to 30 count) peeled and deveined 

1 Tbsp. Tabasco sauce

2 Tbsp. lemon juice

1 tsp. salt

freshly ground black pepper

4 Tbsp. FRESH flat leaf Italian parsley chopped fine

METHOD:

In a large skillet, fry bacon til wilted and soft but not crisp. Add onions , garlic and peppers. Saute for about 5 minutes til veggies are also soft.  

Add the sausage and fry over med/low heat for 3 or 4 minutes turning. Add the flour by sprinkling over the sausage mixture. Mix well til coated, then slowly add the chicken broth stirring to avoid lumps. The mixture should be thick and smooth. Add the bay leaf and bring to a medium simmer. Add the shrimp bringing the contents to a simmer again. Cook for about 5 minutes. Add Tabasco sauce, lemon juice, salt and pepper. Sprinkle with the parsley and serve over creamy cheese grits. 

CREAMY CHEESE GRITS 4 servings

Grits

2 Tbsp. butter

1 cup sharp cheddar cheese shredded

Follow the directions on the box or package using cream for half of the liquid. You can substitute light cream (aka Half and Half) if you prefer. 

Be sure to add salt and pepper and cook as directed. When done add butter, and chedder cheese stirring to melt. Serve topped with the shrimp recipe above.  

NOTE: IF YOU REALLY CAN'T BRING YOURSELF TO EAT GRITS, TRY THE SAUSAGE/SHRIMP MIXTURE OVER WHITE RICE.