Shrimp and Cheddar Cheese Grits

Shrimp And Cheddar Cheese Grits
Difficulty: Easy

Ingredients
Grits:
4 cups chicken broth
1/2 cup whipping cream
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1 cup cheddar cheese, shredded
Shrimp:
2 tbsp butter
2 tbsp olive oil
1/4 cup seafood stock
1/2 medium onion, chopped
2 cloves garlic, sliced thin
1/4 cup green onion sliced
1/4 cup fresh parsley chopped
1/2 pound smoked Andouille sausage sliced
1 pound 16/20 count uncooked large shrimp, peeled and deveined
1/2 cup dry white wine
5 Roma tomatoes chopped with pulp and seeds removed
parsley leaf for garnish
salt
pepper

Directions
In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering, whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and cheddar cheese. Season, to taste, with salt and pepper.
Heat a large sauté pan over medium-heat. Melt butter and olive oil and sauté onions, garlic.  Sauté until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp, green onion, parsley and sauté for about 2 minutes. Add white wine, seafood stock and chopped tomatoes. Simmer, about 5 minutes. Season with salt and pepper.
Serve over the Cheddar cheese grits. Garnish with parsley leaf.
Serves 4