Elm St. Junkyard

Cheesy grits and Shrimp... Dat's what I like about the South!!

Total Time: 45 min Prep: 10 min Cook: 35 min

Yield:4 servings Level:Easy

Ingredients
Grits:
4 cups chicken broth
1/2 cup whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1/4 cup Parmesan
Shrimp:
2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1/2 pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes
Chopped chives, for garnish



In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.

Recipe courtesy of The Neelys; click below to watch and learn! 
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/shrimp-and-grits-recipe.html