Shrimp and Grits

From Chef Eleanor VanAchen - The Seasonal Cook, Charlottesville, VA http://www.seasonalcook.com/

Serves 8-10

For Grits:

Ingredients:
1 1/2 c Grits (yellow stone ground)(Bobs Mill Yellow Grits if available)
3 1/2 c Whole Mile
3 1/4 c Water
1 1/2 T Salt
1/2 t pepper
4 T Butter
Parmesan Cheese
Hot Sauce to Taste

Preparation:
In a 1 gallon stock pot combine mile, water, salt, pepper and butter. Bring to a low boil. Add grits and stir well. Reduce heat to a medium-low heat and cover. Cook 12-14 minutes or as directed, stirring occasionally. Remove from heat and blend in cheese.

For Shrimp:

Ingredients:
2 dz Shrimp (21-25 count)
1/2 c Butter
1/4 c Each Minced Red, Yellow and Green Peppers
1/2 c Minced Red Onions
1/2 c Celery
2 toes Garlic
1/2 bushel parsley, chopped
1/2 c Minced Andouille Sausage - (Savoie's if possible..www.cajungrocer.com)
1/4 c Flour
4 c Shellfish Stock
1/2 c Heavy Cream
1/4 c Sliced Green Onions
Salt, Pepper and Hot Sauce to Taste

Preparation:
In large skillet, melt butter over medium heat. Add all veggies and andouille. Saute 3-5 minutes. Add minced garlic and parsley. Spring in flour. Stir constantly until a slightly golden brown roux is achieved. Slowly add stock, 1 ladle at a time. Stir until a sauce like consistency occurs. Blend in cream and bring to boil then turn down to a simmer. Stir in green onions and shrimp. Cook 3-5 minutes or until shrimp are pink and curled. Season with salt, pepper and hot sauce to taste. Serve over hot grits.