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For Grits (use first three ingredients):
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Bring the chicken broth to boil.
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Add grits slowly while stirring.
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Reduce heat to low & simmer for 25 30 minutes, stirring regularly.
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Add cream about 5 minutes before serving.
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You can add more broth or water if you think they are too thick, but they should be thick.
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For Shrimp & Gravy:
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Heat about 1 T. olive oil in a large skillet; add sausage & cook until slightly brown.
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Add shrimp & cook for a couple of minutes until almost all of the pink is gone.
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Remove from heat & set meat aside in bowl for later.
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In the same skillet, on medium low heat, add bacon & butter.
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Saute until bacon is very brown, but not burnt.
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Add flour, whisking continuously to make roux.
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Cook flour until it achieves a nutty aroma, void of any starchy flavor.
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(At least 5 minutes.)
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Raise heat to medium and begin adding chicken broth slowly a bit at a time & stopping to stir, ensuring an even & smooth consistency between pourings.
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(Let gravy thicken before adding more broth.)
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Reduce heat & let gravy simmer & thicken for at least 10 minutes.
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Season to taste with salt & pepper.
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Add meat to gravy, and cook another 5 minutes until shrimp are done.
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Serve gravy over grits & sprinkle with fresh parsley or parsley flakes.
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A few notes:
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Stone ground grits used to be hard to find, but with the new gourmet grocery stores, not so.
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I picked up this last bag at Whole Foods.
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25
The recipe from Magnolias calls for tasso instead of bacon.
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26
Ive made it with both and prefer bacon.
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27
The recipe from Magnolias also calls for seasoning the grits with salt & pepper.
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I dont think that is necessary because they are going to be served with the gravy that has so much flavor, but cook according to your taste.
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For the sausage, my hubby doesnt like hot spice, so I always pick very mild flavored sausage, but again, cook to your own taste.
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If the sausage is too spicy, it will drown out the flavor of the shrimp.
