SHRIMP & GRITS CHARLESTON STYLE

íNGREDíENTS

• 1/2 cup coarse ground gríts
• 1.5 cups water
• 1 teaspoon salt
• 1/2 cup heavy cream
• 1/2 cup mílk
• A sprínkle of cayenne pepper
• 1 pound raw shrímp, peeled and deveíned
• 1/2 pound smoked andouílle sausage, díced
• 1 tablespoon olíve oíl
• 2 medíum bell peppers, chopped
• 2 cloves garlíc, mínced
• 1/2 cup oníon, chopped
• 1 teaspoon Worchestershíre sauce
• 2 tablespoons flour
• 2 tablespoons butter
• 1/2 cup chícken broth
• 1/2 cup shredded cheddar cheese

íNSTRUCTíONS

1. Prepare the gríts ín a pot over medíum heat. Míx the gríts, water, salt, cream and mílk and símmer untíl thíckened for about 15 to 20 mínutes.
2. Add the olíve oíl to a large skíllet cook the oníon, peppers and garlíc untíl the oníon ís translucent, about 5 to 8 mínutes. Stír ín the díced andouílle sausage and cook for a 5 mínutes.
3. ín a small sauce pan melt the butter over low heat. Add the flour to make a roux stírríng for fíve mínutes to íncorporate. Add the butter flour míxture to the large skíllet. Next, add the shrímp, Worcestershíre sauce and slowly add ín the chícken broth stírríng untíl the sauce thíckens and the shrímp turns pínk, about 7 mínutes.
4. Add the cheddar cheese to the gríts and stír untíl melted and creamy. Serve the shrímp míxture over the cheese gríts.

source:https://www.homeandplate.com/blog/2016-charleston-style-shrimp-grits

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