Pender Sausage, Shrimp and Grits
1 lb. medium shrimp, headed, peeled and deveined
1 cup Carolina smoked sausage, chopped
1 cup yellow corn grits
3/4 cup grated cheddar
1/2 large onion, sliced
1 garlic clove, finely chopped
1/2 cup chicken broth
3 tbsp butter
1 tbsp olive oil
2 cups water
2 cups milk
2 qt saucepan
Combine water and milk in saucepan.
Bring water/milk mixture to a boil over high heat.
Add 1 tbsp butter and 1 tsp of salt.
Whisk in grits.
Reduce heat to low and cover.
Cook for 5-6 minutes or until grits reach desired thickness.
Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.
Heat 2 tbsp of butter and olive oil in medium pan over medium heat.
Add sausage, stirring occasionally, until browned.
Remove the sausage with the slotted spoon and transfer to a paper towel-lined plate.
Add garlic and onions to medium pan and sauté over medium-high heat.
Add the shrimp to the pan.
Cook until bright pink on bottom side then turn once and cook till bright pink.
Remove shrimp to a plate with the slotted spoon but leave the garlic and onion.
Raise heat to medium-high and add the chicken broth, and continuously stir with rubber spatula.
Cook until broth reduces by half.
Reduce heat to medium-low.
Return shrimp and sausage to the pan and cook for 1 minute.
Divide grits between 4 bowls.
Divide cheddar 4 ways and sprinkle over grits.
Divide shrimp and other contents in the pan between the 4 bowls.
Drizzle sauce evenly over for bowls.