SHRIMP & GRITS MY WAY

• 2 pounds peeled and deveined shrimp cut in half (marinate in 2 Tbs crab boil)
• 1 1/4 cup yellow stone ground grits
• 34 ounces chicken broth
• 1 cup half & half

sauce: heat 8 Tbs worchestershire sauce to slight boil, add 4 Tbs hot sauce, 4 Tbs molasses, and 8 ounces of crab claw meat.  Simmer for 5 minutes.

• 1 pound cajun style sausage sliced thinly and quartered.
• 8 ounces fresh mushrooms diced
• 1 bunch green onions diced
• 1 14oz. can petite tomatoes drained
• Shredded monterey jack cheese
• Cilantro sprigs

Heat your grill to 350 degrees.  Use a paela pan or large cast iron skillet to cook the ingredients.

Start the grits first, as they take the longest to cook.

Bring chicken broth to a boil, stir in the grits and cook until moisture is absorbed.  Add half & half and continue to cook until grits are firm.

Place sausage in your cooking device on the grill.  Brown the sausage and then add the mushrooms.  When the mushrooms have released all of their moisture add the tomatoes and shrimp.  Stir the shrimp well to mix all ingredients together. Cook about 5 minutes and then add the sauce.  Stir in well and cook another 5 minutes.

Remove from the grill and plate up in a bowl.  Start with the grits, then top with the meat mixture.  Next add some cheese with some cilantro sprigs.

I served with crackers that were spread with honey butter and a sprinkle of garlic pepper.

Enjoy, TL Stallings    Madison Fireplace & Patio