Weekly Recipe (Posted Every Sunday)

Spicy Shrimp and Sausage over Creamy Grits

Serves 6

Grits:

• 2 qt chicken broth
• 2 ½ cups Riverview Farms Grits
• Salt and freshly ground pepper
• 1 cup Sparkman’s Heavy Cream

Gravy:

• ¼ cup butter
• ½ cup all-purpose flour
• 4 cups chicken broth
• 3 oz diced turkey bacon, cooked
• 1 oz Cajun seasoning

Shrimp and Sausage:

• 1 ½ pound turkey sausage links
• 1 ½ lb raw Dubberly’s Sweet Savannah Shrimp
• Olive oil or Butter
• 1 tablespoon minced garlic
• 1/3 cup Sparkman’s Heavy Cream
• ½ cup minced parsley

Directions

In a heavy stock pot, heat chicken broth to a boil. Rinse grits with water, drain and slowly stir into boiling chicken broth. Return to a boil; reduce heat and cook, stirring frequently, 25 to 30 minutes on low heat until grits have absorbed chicken broth and are softened. Add cream; cook 20 minutes more, stirring frequently. Season with salt and pepper. Keep warm until ready to serve. Thin with warm broth if necessary.

In heavy sauce pan, melt butter; whisk in flour until blended. Cook over medium heat 3 to 5 minutes or, until flour browns and has a nutty aroma. Slowly whisk in cold chicken stock. Increase heat high, stirring until mixture comes to a boil, whisk briskly to make a smooth gravy. Reduce heat; simmer 10 to 15 minutes. Add turkey bacon. Keep warm.

Place turkey sausage in deep skillet; cover with water. Heat to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain; place on broiling rack. Roast sausage at 375 degrees until brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons olive oil in a 10-inch skillet. Cook shrimp and garlic in oil 3 to 4 minutes or until shrimp turns pink. Add reserved sausage pieces. Ladle the gravy into skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. Add chicken broth if too thick. Spoon 1 cup grits into each serving bowl; ladle shrimp and sausage mixture over grits; garnish with parsley.