|A little grits with your cheese?|
The Charleston Chef's Table, a wonderful cookbook I bought on our trip to Charleston last year.
Lowcountry Shrimp and Grits
You can find the recipe for the Cheese Baked Grits here.
In a deep sauce pan over medium-high heat, saute:
2 Tablespoons Vegetable Oil
12 ounces Andouille Sausage, crunbled
1 cup Country Ham, cut into 1/4 inch dice
When the sausage and ham begin to turn golden and caramelize, reduce heat to medium-high, and stir in:
2 cups large Shrimp, peeled and deveined
1/2 cup tomatoes, peeled, seeded, and diced
1/4 cup Green Onions, finely sliced
1 clove Garlic, minced
1 teaspoon Tony Chachere's Original Creole Seasoning
Stir for another 3 minutes, completely coating meat and shrimp with sauce.
Pour in 1 cup Chicken Stock and increase heat to high.
Cook for one minute then stir in 4 Tablespoons Butter and Salt and Pepper, to taste.
Continue to cook for 1 - 2 minutes.
Ladle Shrimp Sauce over Grits and serve with French Bread and Butter.