Crescent City Shrimp And Grits

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup grits (not instant)
• 4 cups water
• 1/2 teaspoon salt
• 1/2 lb andouille sausage, cut into small cubes
• 1/2 cup boursin cheese spread
• fresh ground black pepper
• 2 -3 tablespoons fresh minced parsley
• 1 lb peeled shrimp, tail on
• 1 tablespoon seafood seasoning (your favorite brand)
• 1/2 onion, minced
• 1 garlic clove, minced
• 1/2 green bell pepper, minced
• 4 tablespoons butter
• 1/4 cup wine

Recipe

• 1 for grits:.
• 2 saute sausage in a medium saucepan just until hot, and some oil is released.
• 3 add water, bring to a boil, add salt and grits. cook until thick and soft.
• 4 stir in cheese spread until melted through. add parsley and adjust seasoning to taste.
• 5 for shrimp:.
• 6 generously sprinkle shrimp with seafood seasoning. i use chef paul's, but use whatever kind you happen to like.
• 7 melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
• 8 add garlic and cook a few moments more, stirring constantly.
• 9 add shrimp and wine and cook until nice and pink, but still tender.
• 10 to serve:.
• 11 ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. you can top it with a bit more parsley or green onions if you like. traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.