Ingredients

The following ingredients have 4 Servings
  • 2 cups milk
  • 1 cup white or yellow grits (I order Anson Mills or Geechie Boy Mill online)
  • 1 ounce butter
  • 8 ounces Andouille sausage
  • 1 cup minced onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes(more or less depending on how spicy the sausage is)
  • 1/2 cup dry white wine
  • 4 cups crushed canned tomatoes
  • 1-2 pounds medium shrimp, shelled, cleaned and deveined
  • salt and pepper
  • 1/2 cup green onion or ramps, chopped
  • olive oil

Instruction

  • Slice the sausage into thin coins and saute' in a large pan with a little olive oil.
  • Add the onion and garlic and saute' until soft.
  • Without removing the sausage, onions and garlic deglaze the pan with 1/2 cup dry white wine.
  • Add the tomatoes and mix thoroughly.
  • Add the shrimp and cook in the mixture until pink and done.
  • To make the grits: In a large pot heat the milk to scalding and add the grits and stir for about a minute.
  • Lower the heat and stir occasionally until the grits are tender (about an hour +/-).
  • Add butter and salt and pepper.
  • Divide up the grits and spoon the shrimp and sauce over the grits.
  • Sprinkle chopped green onions or if you are lucky to find some, ramps over the dish and serve.