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1
Place a 3-quart pot over medium-high heat.
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2
Add the milk and cream.
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3
Slowly whisk in the cornmeal.
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4
When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon.
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5
Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.
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6
Remove from heat and stir in the butter, thin it out with a little extra cream.
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7
Season with salt and pepper.
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8
Place a deep skillet over medium heat and coat with the olive oil.
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9
Add the onion and garlic; saute for 2 minutes to soften.
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10
Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.
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11
Sprinkle in the flour and stir with a wooden spoon to create a roux.
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12
Slowly pour in the chicken stock and continue to stir to avoid lumps.
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13
Toss in the bay leaves.
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14
When the liquid comes to a simmer, add the shrimp.
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15
Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick.
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16
Add the cayenne pepper, Tabasco and lemon juice.
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17
Season with salt and pepper; stir in the parsley and green onion.
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18
Spoon the grits into a serving bowl.
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19
Add the shrimp mixture and mix well.
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20
Serve immediately.
