- 1-2 Tb Vegetable oil
- 1 lb peeled and deveined shrimp
- 1 package baby bella mushrooms, sliced
- 1 pint Carolina Flavors Shrimp and Grits Base sauce
- ½ lb Andouille sausage, medium diced (optional)
- 2 Tb. Butter, cut in ½ inch pieces
- 1 C. Stone Ground Grits
- 1 C cream
- 1 C milk
- 2 C water
- Salt to taste
- Shredded Cheese
Cooking Instructions: Use 4 parts liquid to 1-part grits. Put Liquid (water, cream, milk) in a medium sauce pan, season with salt, bring to a simmer. Once simmering, whisk in the grits, turn temperature down so it lightly simmers. Stir continuously over low heat until grits are fully cooked, Approximately 30 minutes. Taste and adjust seasoning. If desired, butter and cheese can be added once grits are cooked.
Heat a large saute pan over medium/high heat. Add vegetable oil to coat bottom of pan. If using sausage, add now. Cook for 5-7min stirring occasionally until browned on all sides. Once cooked strain off any excess fat and set cooked sausage aside. Start here if not using sausage. In the same pan add more vegetable oil and a few squares of butter to coat the pan. When butter is melted and begins to bubble add the shrimp in an even layer. Season with salt and pepper, cook for 4-5 minutes or until lightly browned and just cooked through. Remove shrimp from pan and set aside.
In the same pan add more vegetable oil and a few squares of butter to coat the pan. When butter is melted and begins to bubble add mushrooms to pan. Cook stirring occasionally for 3 minutes or until beginning to brown. Add Andouille sausage back into pan with mushrooms and add the prepared sauce, stir to combine and bring to a simmer. Simmer on medium low heat, stirring occasionally or until sauce has reduced by a bit. Make sure not to boil hard, keep on a low simmer or sauce could separate. Add Shrimp to just warm through. Spoon on top of grits and serve!