|  Grits
12 cups chicken broth
4 ½ cups coarse stone-ground grits
1 cup whipping cream
Salt & pepper to taste
Shrimp
12 ounces spicy Italian sausage
1 Tbs. olive oil
2 pounds medium shrimp, peeled, deveined
1 ½ cups chicken broth
2 Tbs. finely chopped fresh parsley
To prepare the grits, stir the grits into the boiling broth
in a large, heavy saucepan over high heat. Reduce the heat
and simmer for 5 minutes, stirring constantly. Cook for
20 to 25 minutes longer or until the stock is absorbed and
the grits are tender, stirring frequently. Stir in the whipping
cream. Cook for 10 minutes longer or until thick and creamy,
stirring frequently. Season with salt and white pepper.
Cover and keep warm over low heat. Add additional warm chicken
brother if the grits become too thick.
To prepare the shrimp, place the sausage on a baking sheet
with raised sides. Bake on the top oven rack at 400 degrees
for 10-15 minutes or until the sausage is firm and the juices
run clear. Let stand until cool. Cut into bite-size pieces.
Sauté the sausage in the heated olive oil in a heavy
skillet for 2 minutes or until light brown. Add the shrimp.
Sauté for no longer than 1 minute or until the shrimp
begin to turn pink. Add 1 cup of the broth to deglaze the
skillet. Stir in 1 Tablespoon of the parsley. Simmer for
1 minute. Add the remaining broth if needed for a thinner
consistency.
To assemble, spoon equal portions of the hot grits onto
8 heated plates. Spoon the shrimp mixture over the grits.
Sprinkle with the remaining 1 Tbs. parsley. Allow 8-10 shrimp
per person. This can be done on a buffet with 2 chafing
dishes for each part.
Serves 8
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