Charleston’s favorite, shrimp and grits!

(makes 4-6 servings)

Ingredients

3 cups water

1 cup half and half or whole milk

1 cup grits, stone-ground if possible

Salt, pepper, and Cajun or Creole seasoning, to taste

2 tablespoons Canola oil

8oz good quality smoked sausage, diced medium

2 ribs celery, 1 medium onion, 1 medium bell pepper, and (optional) 1 Fresno or other hot chili, diced medium

1-2 cloves garlic, sliced or minced

3 tablespoons butter, divided

¼ cup all-purpose flour

2 cups chicken stock

1lb fresh shrimp, peeled and deveined

Chopped chives or parsley for garnish

Instructions

In a large saucepan, bring water and milk to a boil.  Whisk in grits, stirring constantly.

Season with salt to taste, partially cover, and cook, stirring occasionally until grits are softened and all the liquid is absorbed, about 30 minutes.  Set aside and keep warm.

Heat Canola oil in a large Dutch oven.  Add diced smoked sausage and cook, stirring occasionally, until browned, about 5-7 minutes.  Set aside to drain on paper towels.

In the same pot, add diced celery, onion, bell pepper, and optional hot chili.  Season to taste with salt, pepper, and Cajun or Creole seasoning.  Cook, stirring occasionally, until softened, about 6-7 minutes.

Add sliced or minced garlic.  Stir and cook for 1 more minute.

Add 1 tablespoon of butter and let melt.

Stir in all-purpose flour to make a roux and cook for 2-3 minutes, stirring constantly.

Return cooked sausage to the pan.  Pour in chicken stock, stir and bring to a simmer until thickened.  Set aside and keep warm.

Season peeled and deveined shrimp generously with Cajun or Creole seasoning.

Melt remaining 2 tablespoons of butter in a large sauté pan over medium-high heat.

Add shrimp and cook for about 90 seconds per side or until pink and cooked through.

To serve, place grits into a bowl.  Top with cooked shrimp and a ladleful of the sausage and vegetable gravy.  Garnish with chopped chives or parsley.