By: Chef Judson Todd Allen

Total Time: 30 minutes

Ingredients

• 1 cup stone-ground grits
• 4 Chicken Stock
• Salt and pepper
• 1/3 cup butter
• 1 cups shredded sharp Cheddar cheese
• 1/3 cup of Cream Cheese
• 1/4 cup of Heavy Cream
• 1/4 cup of White Wine
• 1/4 cup of Seafood Stock
• 1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
• 1/2 lb Andouille Sausage, chopped into tiny pieces
• 2 Tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 cup thinly sliced green onions, white and green parts
• 1 large garlic clove, minced

Directions

• To make the grits, bring 4 cups chicken stock to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk continuously. Lower the heat setting and cook the grits until all the water is absorbed, about 10 -15 minutes. Remove from the heat and stir in the butter and cheeses. Keep covered until ready to serve. Grits should creamy.
• Clean the shrimp and pat dry. Fry the sausage in a large skillet until browned and crisp, then drain on a paper towel. Add the garlic and seafood stock to the pan and bring to a simmer. Add your white wine and lemon juice and simmer. Lastly slowly add your heavy cream and whisk continuously. This will thicken the sauce. You want to reduce the sauce to a thicker consistency. Add your shrimp and cover. Do not over cook your shrimp. Lastly add your parsley and green onions. Remove the skillet from the heat.
• Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the crispy sausage and w/ additional green onion and parsley.