1T Butter, unsalted
½ t Garlic, minced
1t fresh Thyme, chopped
2C Whole Milk
1½ C Water (low sodium chicken stock can be substituted)
1C McEwen and Son’s Grits (white, yellow or blue, coarse ground)
1T Kosher Salt
1t Fresh Ground Black Pepper
4 Dashes of Tobasco (optional)
1 lb. Shrimp (25-30 count) peeled and deveined
Salt and Pepper for seasoning
¾ C (1½ Sticks) unsalted Butter, divided
4T Shallots, minced
1T Fresh Thyme, finely chopped
½ C Kelly’s Brand Smoked Sausage, small diced
1/3C Celery, finely diced
1/3C Onion (yellow or vidalia), finely diced
1/3C Red Bell Pepper, finely diced
¾ C White Wine (Sauvignon Blanc or Riesling)
1C Tomatoes, seeded and small diced
4T Lemon Juice, freshly squeezed
4T Fresh Parsley, finely chopped
Grits-Melt butter in 4 quart sauce pan on medium heat. Add garlic and thyme and sweat for 30 seconds stirring constantly as not to burn the garlic
•Add milk and water and bring to a boil. Whisk in the grits in a steady stream and continue to stir until mixture returns to a simmer
•Turn the heat down to low and continue cooking grits for 15 minutes, stirring occasionally. If the grits appear tight or dry, adjust with more liquid
•Continue cooking the grits until they are tender, approximately 15-20 more minutes.
•Adjust seasoning with salt, pepper and Tobasco. Remove from heat and serve immediately.
Shrimp:Season the shrimp with pinch of salt and pepper. Melt 2T butter in a large sauté pan over medium heat.
•Add Sausage and begin to cook, about 1 minute. Add shallots and thyme and sauté for another minute being careful not to let the shallots brown.
•Add celery, onion, and bell pepper and continue cooking for 2-3 minutes stirring frequently. Add shrimp and sauté for about 2 minutes, stirring frequently
•When the shrimp are about half cooked, add white wine and cook until the liquid has reduced by half.
•Add diced tomatoes and reduce heat to low.
•Begin adding remaining butter a little at a time so that it incorporates into the sauce. Do not boil! Adjust with more salt and pepper to taste.
•Add lemon juice right at the end.
•Spoon shrimp over the grits. Garnish with chopped parsley. Serve immediately.