Shrimp and Grits

Southern cooking.  Not something I'm very familiar with. I've done the pan fried chicken with so-so results and that about covers it until I tried this recipe for Shrimp and Grits.  Spectacular!  Normally served in the South as a breakfast meal, I made this for dinner and it was very satisfying.  For an added boost of protein, a fried egg could be the topper.

We have a local company in Oregon called Bob's Red Mill and they make a huge array of grains and one of their wonderful products is various sizes of cornmeal.  For this recipe I used fine ground and the end results were the most fantastic, smooth and creamy grits.  Think of grits as Cream of Wheat only with a corn flavor and amazingly rich and delicious because of the cheese, butter, and cream.  Topped with the spicy shrimp and sausage bits; a perfect compliment to the grits.  This recipe will definitely be on the cooking rotation.

Shrimp and Grits

Grits
1 cup yellow grits (not instant)
1 cup grated sharp white cheddar
1 tablespoon unsalted butter
1 jalapeño, seeded, diced
1/4 cup heavy cream
Kosher salt, freshly ground pepper

Shrimp
1/2 cup 1/3" cubes andouille sausage
1 tablespoon vegetable oil (optional)
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
16 large shrimp (about 1 pound), peeled, deveined
1/4 cup (or more) beer
1/4 cup low-salt chicken stock
1 tablespoon chopped fresh tarragon

Preparation

Grits

Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Shrimp

Meanwhile, heat a large heavy skillet over medium heat. Add sausage; sauté until fat begins to render, about 5 minutes (if sausage is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add beer and chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside.
Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Sprinkle tarragon over.