N.C. LADIES SHRIMP AND STONE GROUND GRITS ENJOY DAN:

       N.C. LADIES SHRIMP AND STONE GROUND GRITS by CHEF DAN:

serves 6

FOR THE GRITS:

1-1/2 cups (PALMETTO FARMS) Stone Ground Yellow Grits

2-cups chicken broth

2-cups cold milk

1/4-teaspoon salt

2-cups Cheddar cheese

SHRIMP:

1-1/2-pound large shrimp, peeled and deveined

8 ounces andouille sausage

2 tablespoon olive oil

1/2-onion thinly sliced

2-teaspoons Franks Hot sauce

8 cremini mushrooms sliced

1/2-red bell pepper diced

2 garlic cloves smashed

3 scallions, white and green portions sliced, for

FOR GRITS:

1.   Bring chicken broth and milk to a boil. stir in grits and salt, return to boil.

2.   Cover reduce to low and cook for 20-25 minutes.

3.   Stirring occasionally

4.   Stir in cheese and keep warm.

SHRIMP TOPPING:

1.   Cook andouille sausage, sauté until cooked through.

2.   Set aside.

3.   In a skillet add oil over medium-high heat and when sizzling.

4.   Add onions, and next 4 ingredients, sauté until tender.

5.   Add shrimp and cook until no longer pink.

6.   Season with salt a pepper.

7.   Serve shrimp over Palmetto Farms Stone Ground Grits

8.   Garnish with sliced scallions:

ENJOY DAN:                                                  BOUN  APPETITE!!