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1
In a saucepan, over medium heat, add the milk and butter.
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2
Season with salt and white pepper.
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3
Bring the liquid to a boil.
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4
Slowly stir in the grits.
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5
Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
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6
Add some water during the cooking process if the liquid evaporates too much.
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7
Remove from the heat and stir in the cheese.
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8
Re-season with salt and white pepper if needed.
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9
Set aside and keep warm.
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10
In a saute pan, over medium heat, heat the oil.
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11
Add the sausage and render for 2 minutes.
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12
Add the garlic and saute for 30 seconds.
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13
Season the shrimp with salt and black pepper.
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14
Add the shrimp and continue to saute for 2 minutes.
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15
Remove the pan from the heat and add the sherry.
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16
Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
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17
Remove the shrimp from the pan and set aside.
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18
Add the stock and bring the liquid to a boil.
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19
Reduce the heat to medium low and mound in the butter.
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20
Add the shrimp back to the sauce and simmer for 2 minutes.
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21
Remove from the heat and stir in 2 teaspoons of the parsley.
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22
To serve, spoon the grits in the center of each shallow bowl.
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23
Spoon the shrimp mixture over the grits.
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24
**Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
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25
I also use the quick cooking grits and adjust the quantities to those listed on the box.
