Shrimp and Grits

Ingredients

For the Grits

8 Cups Milk

1 Cup Heavy Cream

8 TBS butter

2 Cups Stone Ground yellow grits

1 Cup Grated Cheese

For the Shrimp

Olive Oil

3/4 Lb Andouille Sausage, salved and sliced

1 each Red, Yellow and Green Bell Pepper, julienned

6 Cremini Mushrooms, cleaned and sliced

6 Shiitake Mushroomes, cleaned and sliced

2 TBS Cajun seasoning

2 Cups Heavy Cream

30 Large raw shrimp, peeled and deveined

2 tsp minced chives for garnish

Recipe

Grits:

Combine the milk, cream and butter ina  heavy bottomoed saucepan over medium low heat and bring to a simmer.

Gradually whisk in the grits and stri until smooth. continue cooking for about an hour or until the grits are soft and velvety. Remove frm the heat and stir in the cheese. Cover and keep warm.

Shrimp:

Coat the bottom of a large heavy bottomed frying pan with oil. Heat over medium high heat, add the sausage and saute for one minute. Add the peppers and mushrooms and saute until they begin to exude moisture. Add the Cajun Seasoning and mix well to combine. Add the cream and simmer briskly to reduce by half. Add the shrimp and cook for three minutes or until they turn pink.

Divid the grits among six plates and spoon the shrimp and sauce over them. Garnish with the chives and serve immediately.