|  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 or large 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 & pepper. Cover and keep warm over low heat. Add
additional warm chicken broth 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 to 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 I 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. Serve immediately.
Allow 6 large or 8-10 medium shrimp per person.
Serves 8.
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