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Southern Style Shrimp and Cheesy Grits

A New Orleans twist to cheesy shrimp and grits
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Servings 6 people

Ingredients
  

For the Shrimp sauce

  • 1-2 Diced green bell pepper
  • 1-2 Diced red bell pepper
  • 1-2 Diced yellow bell pepper
  • 2 Diced yellow onions
  • 2 pounds peeled, deveined shrimp
  • 1 pound link sausage ( we used deer meat sausage)
  • 1 cup diced, cooked bacon
  • 2 tbsp Minced garlic
  • 1 tsp dried Italian seasoning
  • 1 tbsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tbsp paprika
  • 1 tsp chicken bouillon powder
  • 1 tbsp Tony chachere's
  • 1/2 fresh squeezed lemon
  • 4 tbsp butter
  • 2 cups Homemade chicken broth (sore bought ok too)
  • chopped cilantro and green onions for garnish
  • salt and pepper to taste

For the Grits

  • 2 cups instant grits
  • 7 cups Homemade chicken broth (store bought is ok too)
  • 1 cup Heavy cream
  • 1 stick Butter (unsalted)
  • 8 oz Mascarpone cheese
  • 8 oz White cheddar cheese (cubed)
  • 8 oz Pepper jack cheese (cubed)

Instructions
 

Cooking the Shrimp and sauce

  • In a large bowel, combine the shrimp and dry seasonings (Italian seasoning, garlic powder, red pepper flakes, paprika, chicken bullion powder, and Tony's). Set aside to marinate
  • Meanwhile, in a large skillet cook the sausage until it is has a crispy outer skin
  • Remove from sausage from skillet.
  • Toss in 4 tbsp butter and minced garlic. Cook for 2 minutes then toss in the shrimp mixture. Cook until shrimp are done.
  • Remove shrimp from skillet. Toss in the diced bell peppers and onions. Cook until veggies are soft.
  • Add shrimp and sausage back into the skillet and pour in the chicken stock. This will deglaze the pan and loosen all those good cooked-in flavors.
  • Bring skillet to boil then turn down to simmer. Add lemon juice.
  • Add salt and pepper to taste

Grits Instructions

  • Bring chicken stock to a rolling boil. Then, stir in grits reduce heat to medium. Stir frequently for 3-4 minutes so the grits do not clump together.
  • Then, once the grits are cooked and soft. Add in cream and butter, stir until combined and melted.
  • Then add in the cheese one at a time and stir to make sure it has melted and mixed well.
  • Turn heat on low and stir constantly to make sure there are no lumps of cheese and to prevent burning on bottom.

Assembly

  • Take a scoop of grits
  • Scoop some of the shrimp mixture with some juice over the grits
  • Garnish with cilantro, green onions, and bacon

Notes

If I am feeling extra fancy, I cook up some store bought garlic bread, cut it in triangles and use it as a garnish too 
I like to sore my leftovers spearately: 
  • Shrimp and sauce in a separate container 
  • Grits in a separate container