Jumbo Shrimp 

Dinner for 2 plus leftovers

INGREDIENTS:

2 T                               canola oil

12 each                    jumbo shrimp, U12 (under 12 per pound), peeled and deveined

1 cup                         andouille sausage, small dice (approx 3-4 ounces)

1 cup                         red onion, cut into thin strips

1 cup                         red pepper, cut into thin strips

1 cup                         yellow pepper, cut into thin strips

1 cup                         grape tomatoes, cut in half

2 T                               parsley, chopped

4 ounces                   white wine

2 ounce                    butter, unsalted, cut in cubes    

2 cups                        very gouda grits (see recipe below)

As needed               salt and pepper    

Pat the shrimp dry with a paper towel and season with salt and pepper.

Heat canola in sauté pan (a 12" cast iron skillet or non stick pan is ideal) on medium high and add shrimp, sausage, and onion.  Cook approximately 1 minute and add the pepper.  Cook 2-3 minutes.

Add tomatoes and parsley.  Cook until shrimp is 75% cooked through.   Add white wine and bring to a boil.  Reduce wine by about half and fold in butter.  Season as desired with salt and pepper.

Serve in a hot bowl over very gouda grits.

Very Gouda Grits                                   

Yield approximately 2 cups       

INGREDIENTS

10 ounces                whole milk (1 ¼ cups)

¼ cup                        quick cooking grits

½ cup                        gouda cheese - grated

1 tablespoon           butter

As needed               salt and pepper

In a 4 qt pan bring the milk to a simmer over medium high heat. 

Add the grits and bring back to a simmer. 

Whisk off and on for 5 minutes.

Add cheese and butter and cook for another minute while whisking.

Season as desired.