EASY SHRIMP AND GRITS
 
 
Slice of Jess:
Serves: 8
Ingredients
FOR THE GRITS:
  • 4 cups Water
  • 4 cups Heavy Cream
  • 2 tsp. Salt
  • 2 cups 5-minute Grits
  • For the Sausage-Pepper Cream
  • ½ pound County Sausage (preferably Neese's)
  • 1½ cups assorted Bell Peppers, cut into strips
  • 1 tsp. Ground Pepper
  • 2 cups Heavy Cream
  • 3 ounces Cream Cheese
  • Salt to taste
FOR THE SHRIMP:
  • ¼ cup Butter
  • 2 pounds medium Shrimp, peeled & deveined
  • Salt to taste
OPTIONAL FOR PLATING:
  • Green Onions or Chives, chopped
Instructions
  1. Prepare Grits: Bring water and cream to a boil in a 2-quart saucepan. Add salt and slowly pour in grits, stirring constantly. Cook uncovered for 5-10 minutes, until thickened. Pour into 1-cup ramekins, cover and refrigerate for at least 2 hours or overnight.
  2. Prepare Sausage-Pepper Cream: Brown sausage in a skillet and drain. Add peppers and sauté until just tender, about 3-4 minutes. Combine cream and heavy cream in a separate saucepan and cook over medium heat, constantly stirring, until smooth. Add sausage mixture and freshly ground pepper, then simmer until slitty thickened into a sauce consistency.
  3. Cook Shrimp: Melt butter in a skillet over medium heat. Add shrimp and cook, turning once, until shrimp are pink and firm.
  4. To Serve: Preheat oven to 300F. Unmold grit cakes onto a parchment-lined baking sheet. Bake until warmed, about 20 minutes. Transfer to serving plates and evenly pour the sausage-pepper cream over each grit cake. Arrange shrimp on top of each dish and garnish with green onions or chives.
Recipe by Slice of Jess at https://sliceofjess.com/morning-in-the-mountains-cookbook/