Southern Shrimp and Grits with Andouille Sausage

Ingredients

• 1 cup stone‑ground grits
• 3 cups water
• 2 tablespoons butter
• 1/4 cup heavy cream
• 4 ounces Andouille sausage
• 8 ounces large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon cayenne pepper
• to taste salt
• to taste black pepper
• 2 tablespoons green onions, sliced(optional)

Instructions

1. 1

   In a medium saucepan bring water to a boil, add a pinch of salt, then stir in the grits; reduce heat to low, cover, and simmer for 20‑25 minutes, stirring occasionally until thick and creamy.

2. 2

   While the grits cook, heat olive oil in a skillet over medium‑high heat; add sliced Andouille sausage and sauté 3‑4 minutes until browned, then remove and set aside.

3. 3

   In the same skillet add butter, then the shrimp and minced garlic; cook 2‑3 minutes per side until shrimp turn pink, sprinkling cayenne, salt, and black pepper; return the sausage to the pan to re‑heat.

4. 4

   When the grits are done, stir in butter and heavy cream, adjust seasoning with salt and pepper, then divide the grits between two plates.

5. 5

   Top each serving of grits with the shrimp‑sausage mixture and garnish with sliced green onions if desired.