2 links Big Fork Bacon Sausage, sliced lengthwise twice then chopped into small bite-sized pieces
1 pound uncooked large shrimp, peeled and deveined
3 garlic cloves, minced
2 teaspoons Cajun or blackened seasoning
2 tablespoons dry white wine or your favorite beer
1 teaspoon Worcestershire sauce
½ lemon, juiced
1 pinch kosher salt
2 green onions, chopped
Directions
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits with a whisk. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally with a wooden spoon. Remove from heat. Stir in cheese until melted. Set aside and keep warm.
In a large cast iron skillet, cook the sausage over medium-high heat until beginning to brown. Add the shrimp and sauté for 1 minute. Add the garlic and seasoning and cook for an additional minute. Add the white wine or beer and Worcestershire sauce and cook for an additional minute. Remove from heat, stir in lemon juice. Serve with grits on the bottom and garnish with green onions.
2 links Big Fork Bacon Sausage, sliced lengthwise twice then chopped into small bite-sized pieces
1 pound uncooked large shrimp, peeled and deveined
3 garlic cloves, minced
2 teaspoons Cajun or blackened seasoning
2 tablespoons dry white wine or your favorite beer
1 teaspoon Worcestershire sauce
½ lemon, juiced
1 pinch kosher salt
2 green onions, chopped
Directions
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits with a whisk. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally with a wooden spoon. Remove from heat. Stir in cheese until melted. Set aside and keep warm.
In a large cast iron skillet, cook the sausage over medium-high heat until beginning to brown. Add the shrimp and sauté for 1 minute. Add the garlic and seasoning and cook for an additional minute. Add the white wine or beer and Worcestershire sauce and cook for an additional minute. Remove from heat, stir in lemon juice. Serve with grits on the bottom and garnish with green onions.
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