Savory Shrimp and Grits with Sausage

Here in Alabama, a restaurant owner by the name of Frank Stitt made the dish Shrimp and Grits famous.  His version is pretty fancy, but here is a down home version that is easy to make and delicious to eat!  Your family will think you are a gourmet chef when they taste this dish!

Shrimp and Grits with Sausage
Serves 6



1 lb medium size shrimp peeled and veined (You can even buy the precooked frozen shrimp!)
1 lb kielbasa
8 strips of bacon chopped
1 cup chopped scallions
2 garlic cloves chopped
1 lemon
1/4 tsp thyme (crushed)
Garlic Powder
1 cup chicken Broth
salt/pepper to taste


Grits

1 1/2 cup old fashion grits (or quick grits, but not instant)
6 cups water
1 tsp salt
2 cups milk
1 cup heavy cream
1 stick butter
1 cup sharp cheddar cheese
1 tbsp garlic powder
1/2 tsp red pepper flakes



In a large sauce pan, bring 6 cups of water and tsp salt to a boil
Add grits and stir until they thicken
Add milk, cream, butter, garlic powder and pepper flakes
Bring to a boil, cover and simmer for 45 minutes. Add cheese, stir and serve with shrimp.

Start this step when the grits have about 20 minutes left.
Fry bacon on medium heat
Remove bacon pieces, but leave grease in pan.
Brown kielbasa and remove
Add shrimp and cook until pink
Add juice from lemon
Add chives, chopped garlic and crushed thyme, bacon and sausage
Add chicken broth
Simmer one minute. Serve over grits.

Enjoy!