Recipe from: Crys Kitchen
1 - 2 lb shrimp, peeled and deveined
1/2 smoked sausage, diced
1/4 cup onion, chopped
1/4 cup green pepper, diced
1/4 cup red bell pepper, diced
3 tablespoons flour
1/4 cup white wine or more broth (I used Chardonnay )
1 1/2 cups quick grits
1/2 stick of butter
6 cups chicken stock or broth
1/2 cup heavy cream
2 cups cheddar cheese (of your choice, I used a mix of colby jack, cheddar, and parmesan)
Get the grits started first: In a medium sized pot, add in 4 cups chicken stock, and bring to a boil. Slowly whisk in the grits. Place the lid on, and cook on low heat for 25-30 mins.
While the grits cook make the sauce: Heat a large skillet over medium/high heat. Add and melt half stick of butter.
Add the sausage and cook until crispy about 4-5 minutes.
Stir in bell pepper and onions and cook until vegetables are soften.
Sprinkle in the flour coating the vegetables and sausage.
Stir for 3-4 minutes to allow the flour to cook out and make a roux.
Slowly whisk in remaining chicken stock, and wine.
Add in shrimp and cook for 5-7 minutes or until sauce thickens and shrimp are pink and opaque.
Time to finish the grits: Once the grits are thick, stir in heavy cream. Combined well, add in the cheese. Mix until cheese is melted.
Serve Sauce over hot and ready grits.
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