Shrimp & Grits

I told y'all on Friday that I had planned on just relaxing {and maybe shopping} this past weekend.  And I did just that--AND some cookin'...

Just typing out the title of this post makes my mouth water.  I LOVE Shrimp & Grits. I've had them prepared many different ways, and never had a batch I didn't like.  I think most Southerners have their favorite recipe--here's how I make mine:

Shrimp & Cheese Grits

1 pound of shrimp, peeled & deveined

1 medium onion, diced
1-2 cloves of garlic

1 pound smoked sausage, cut into "rounds" {you can sub in bacon instead!}

2 tablespoons olive oil
2 tablespoons flour
1 cup of milk
1 teaspoon creole seasoning {optional}

In a large pan, heat olive oil over medium heat.  Add in sausage and shrimp.  Cook for about two to three minutes per side, or until sausage is golden brown and shrimp is cooked through, remove from pan. {add in more olive oil if needed}.  Add in onions, and cook for about five minutes until translucent.  Stir in garlic, and cook for an additional minute.  Sprinkle in flour, and mix until well combined; cook for one to two minutes.  Add in milk, and stir constantly until thickened.  Add sausage and shrimp back into sauce, season with salt & pepper

*Really, you can cook your shrimp and sausage {or bacon!} any way your little heart desires.  For me, this recipe is all about the good, cheesy grits!!  Cooking good grits is considered an art form to many.  Things can go wrong with a quickness.  In my book, my uncle has the best way of preparing grits--its fool proof!

Uncle E's Cheese Grits
4 cups water
1 1/2 cups quick grits
3 tablespoons of butter
2 cups whole milk
3 cups grated sharp cheddar cheese
salt and pepper to taste
hot sauce, optional

In a saucepan, over medium heat, bring water & milk to a simmer.  Whisking constantly, slowly add the grits.  Cook, stirring all the time, scraping the bottom of the pan often.  Cook until thickened, about 7 minutes or until soft.  Add cheese & butter to the grits and stir just until melted.  Remove from heat, and season with salt and pepper.  If you're not eating right away, pour grits into an oblong baking dish,  and cover tight with plastic wrap {so they will steam & keep the grits soft}

This recipe makes a ton!  If I make this for dinner for the two of us, I cut it in half & there's still leftovers!