Smoked Surry Sausage and Shrimp Grits – (Serves 6)
Ingredients for the Grits:
- 4 Cups Chicken Stock
- 1 Cup “Quick” Grits
- 1/2 lb Shredded Parmesan Cheese
Ingredients for the Smoked Sausage and Shrimp:
- 4 Tbsp Butter
- ¾ cup fresh Roma Tomato Diced
- ¾ cup Green Onions, Chopped
- 3 Cloves Garlic, Minced
- ½ Cup Dry White Wine
- 1 lb 21 ct Shrimp, Peeled and Deveined, Tail-on
- 1 lb Edwards Smoked Surry Sausage, Sliced ½ inch thick
- Salt and Pepper to taste
- Chopped Parsley Garnish
For the Grits:
Bring Chicken Stock to boil in a large saucepan and slowly stir in grits. Cook until slightly thickened and smooth (about 5 minutes) and stir in Shredded Parmesan until melted. Remove from heat and set aside until plating.
For the Smoked Sausage and Shrimp:
Melt butter in a large saute pan over medium high heat and add garlic, green onion and tomatoes for about 2 minutes, stirring constantly. Add Smoked Surry Sausage and cook for 4 minutes. Add Shrimp and cook for 2 minutes. Add White Wine and reduce for 2 minutes. Season with salt and pepper to taste.
To Plate:
Portion grits into middle of serving dish (pasta bowls work great). Spoon Smoked Surry Sausage and Shrimp over grits along with some of the liquid. Garnish with Chopped Parsley, and enjoy!
