Shrimp and Grits for the Displaced Southerner
This recipe was recommended by Jennie Greene, taken from allrecipes.com
- 1/2 cup Worcestershire sauce
- 1/4 cup hot pepper sauce
- 1 (48 ounce) can chicken broth
- 1 1/4 cups stone-ground corn grits
- 1/2 cup half-and-half cream
- 3/4 cup whole milk
- 2 tablespoons canola oil
- 1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices
- 1 (8 ounce) package sliced fresh mushrooms
- 1/3 cup chopped fresh tomato
- 1 pinch kosher salt
- 1 bunch green onions, chopped
- 1 pound uncooked shrimp, peeled and deveined
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 cup shredded Monterey Jack cheese (optional)
- Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes.
- Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
- In a large saucepan, bring the chicken stock to a boil, then stir in the grits.
- Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan.
- Pour in the half-and-half and milk, stir to combine, and bring back to a boil.
- Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
- Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown.
- Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes.
- Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp.
- Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
- Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, andcook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended.
- Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.