Serves 2
Grits:
1 ½ c. water
1 chicken bouillon cube
1 ½ c. milk
¼ t. salt
2/3 c. stone ground grits (I use Palmetto Farms WHITE grits)
**If using another brand, follow instructions to get 2 c. cooked grits. Quick grits could also be used, but not instant.
OR
5 cups water
1 cup 20 minute grits
2 t. salt
Bring liquids and salt to a boil over medium high heat. Watch closely, it can boil over fast. Whisk in grits. Turn burner to low and softly simmer, uncovered, 15 minutes, whisking every couple of minutes. Cover loosely with a small piece of aluminum foil to keep grits from splattering. Add more water as the grits get too thick. Taste and adjust salt.
(NOTE: Some stone ground grits (not Plantation brand) require soaking in large bowl of water for 5 minutes, so unwanted chaff pieces can float to top and be drained off.)
Shrimp:
2 T. bacon drippings
1 c. chopped cooked kielbasa, 1/2 inch dice
3 T. chopped shallots or onion
1/4 c. green pepper – medium dice
1 lb medium to large shrimp, shelled, rinsed and patted dry (if using larger shrimp, chop in half)
1 t. Cajun seasoning, divided (I used Tony Cachere’s)
2 T. white wine (like Sov. Blanc)
3/4 c. cream
1 t. lemon juice
2 T. chopped fresh parsley
Heat bacon grease in pan over medium heat.
Saute kielbasa, green pepper, and shallots until vegetables are cooked.
Remove to plate, leaving as much bacon grease as you can.
Turn heat up a little.
Add shrimp to remaining bacon grease, sprinkle with 1/2 t. cajun seasoning, and sauté for only 1 minute. (light pink stage – will cook more later)
Remove to plate.
Add wine to pan to deglaze.
Slowly add cream.
Let simmer and reduce to thicken.
Return shrimp, vegetables, and meat to pan and cook 2-3 minutes in sauce
Sprinkle 1/2 t. cajun seasoning and 1 t. lemon juice over sauce and stir in.
Taste and adjust seasonings.
Remove from heat and let sit in pan for 5 minutes.
To plate:
Place grits on plate.
Arrange shrimp on top of grits.
Spoon desired amount of sauce over shrimp. Not too much.
Sprinkle 1 t. chopped parsley over plate.
