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SHRIMP AND GRITS GULCH STYLE

from Nashville Restauranteur Jody Faison
For the Grits:
Ingredients:
2 ½  cups low-salt chicken broth
1 Tablespoon butter
3/4 cup white grits (not quick cooking)
3 Tablespoons cream cheese
2 Tablespoons Half & Half
1/2 cup chopped green onions
 
Directions:


1.  Combine chicken broth and 1 Tablespoon butter in a heavy medium sauce pan and bring to a boil. Stir in grits. Reduce heat; cover and simmer for 5 minutes, stirring occasionally.

2.  Mix cream cheese and Half & Half into grits. Cover and simmer mixture until almost all liquid has evaporated and grits are tender, stirring frequently, about 7 minutes.

3.  Stir in green onions. Remove mixture from heat.
For the Shrimp:
Ingredients:
3 Tablespoons butter
1 Tablespoon garlic
1 Tablespoon green onions
2 Tablespoons chopped white onion
1 Tablespoon chopped celery
4 ounces cooked pork sausage
2 Tablespoons chopped tomatoes
1 lb. uncooked medium shrimp, peeled and de-veined
2 Tablespoons fresh lime juice
Directions:


1.  Melt 3 Tablespoons butter in a heavy large skillet over medium-high heat. Add garlic, green onions, white onions, and celery. Cook for 3 minutes.

2.  Add cooked sausage and tomatoes, cook for 1 minute more, then add shrimp and sauté just until shrimp are cooked through, about 3 minutes.

3.  Stir in lime juice. Remove skillet from heat.

4.  Spoon grits onto center of plate. Top with shrimp mixture and drizzle with lime butter from skillet.