Shrimp & Grits

Another gem from September's issue of Bon Appetit. Anyone who knows me knows that a) I love shrimp, b) I love grits and c) I'm from the South (I guess you could probably tell that after reading "b)"). What better way to showcase them both than by putting them together? It's magical - and it's one of the most deliciously satisfying meals in the history of food. Seriously.

Shrimp & Grits
(Loosely adapted from September 2011's Bon Appetit)

1 cup yellow grits (not instant)
1 cup grated sharp white cheddar 
1 tbsp unsalted butter
1 jalapeno, seeded & diced
1/4 cup fat free half & half (yes, it does exist and it's yummy)

2 links TJ's andouille chicken sausage, cubed
1 tbsp olive oil
4 or 5 garlic cloves ('cause who's counting?), diced
1 tbsp butter
16 large shrimp (about 1 lb), peeled and deveined
1/4 cup(ish) of beer
1/4 cup low-salt chicken stock


Bring 4 cups water to a simmer in a large sauce pan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken, whisking occasionally to loosen the grits on the bottom of the pot. Continue cooking until tender, about 25 to 30 minutes. Stir in cheese, butter and jalapeno, then half & half. Season with salt and pepper. Keep warm.

Meanwhile, heat a large heavy skillet over medium heat. Add oil, then add sausage when oil starts to shimmer. Saute until browned, about 5 minutes. Add garlic and 1 tbsp butter; stir until butter melts. Saute garlic for 2 minutes, then add shrimp and continue to saute for 30 seconds to a minute. Add beer, then chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove from heat.

Heap 2 (or 3 or 4) generous ladles full of grits into each bowl, then top with lots of shrimp and sauce. I can't really call the sauce "gravy" since it is so runny, but the flavor is excellent. Next time we make this recipe, I'm going to turn up the heat and add flour to the butter/garlic/sausage mixture to thicken it into a roux before I add the shrimp, beer and chicken stock. We'll see how that turns out.