Who doesn't love a shrimp...and grit!

For some reason lately, I have talked with a lot of people that have one, never tried grits and then two, never had shrimp and grits!  This is so sad to me - the flavor-absorbing creamy grit topped with large shrimp and onions...heavenly.  So, for those who have never experienced it - I am here to share!  Now, it seems every good Southern style cook wants to make their own version of Shrimp and Grits; well I don’t have time for trial and error more or less the budget, so, I take a blend of Neeley’s, Paula Dean and our own Jones kitchen instinct to make a great homemade rendition.   Enjoy y'all! 

Shrimp and Grits – Jones’s Style.

½ pound Hot/Spicy Ground sausage

6 large mushrooms – thick slice

3 green onions – diced (greens and whites)

1 clove diced garlic

1 dozen, large deveined shrimp

White Wine

1 cup grits (Use 5-minute grits)

4 cups Chicken Stock

¼ cup Shredded Parmesan Cheese

½ cup Colby-Jack Shredded Blend

S&P to taste

Start by cooking the sausage in a large skillet, drain on plate with paper towel and set aside.  In same pan, cook garlic, mushrooms and onions until soft.  De-glaze with a splash of white wine. 

While you are cooking your veggies, start the grits.  Use 5-minute instant grits and cook according to package, Chicken Stock instead of water, using slightly more liquid to make sure your grits end up moist and creamy.

Once veggies are soft, season shrimp with Old Bay, Garlic Salt, Paprika and Oregano then add shrimp to pan and cook about 3 minutes per side until translucent, add cooked sausage and cook until flavors are blended (a few minutes). De-glaze with wine if needed.  At that time, add the cheese to the grits and remove from burner. 

Spoon grits onto plate and spoon over shrimp and sauce.  Serve topped with extra green onions and grated parmesan cheese.