~Tasty Tuesday~

One of my New Year Resolutions this year is to try a new recipe every month.  That may sound like an easy one, but as a stay at home mom I find myself pulling out the classics week after week & quickly I get bored.
Bferg & I tried this recipe New Years Day (month one=done! :)  I have only had Shrimp & Grits once before & it was the BEST dish!  We were in Orange Beach sitting on the pier overlooking the bay...the atmosphere was perfect & the grits were to die for!  This recipe is pretty close to the original & surprisingly easy to make.

Shrimp & Grits
2 Tbs Extra Virgin Olive Oil
1 Med Onion, minced
1 Clove Garlic, minced
1 Pound Andouille or Chorizo Sausage, cut in chunks
1/4 Cup Flour
2 Cups Chicken Stock
2-3 Bay Leaves
Pinch of Cayenne Pepper
1/2 Lemon, juiced
Salt & Pepper
4 Green Onion, sliced
1-2 Pounds of peeled & de-veined Shrimp

Grits (I just used the quick cooking kind & added about a cup of shredded gouda cheese...cheddar would work too.)
Heat olive oil over medium heat.  Add onion & garlic, cook until soften.  Add the sausage.  Cook until browned.  Without draining the fat add the flour to make a roux.  Slowly add the chicken stock.  Add bay leaves.  Stir continuously to avoid lumps.  Once liquid comes to a simmer add the shrimp & poach for 2-3 minutes, until the gravy is thick & smooth.  Add the cayenne pepper, season with salt & pepper, stir in the lemon juice.  Spoon over grits & garnish with green onion slices.  Serve immediately.

Eating this dish took me back to the pier!  It was delicious & the left overs reheated really well!

Enjoy!
Rachel