Shrimp And Grits

Recipe Ingredients

4 cups	948ml	Milk
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground white pepper - to taste
1/2 cup	118ml	Stone-ground whole grain grits
2 oz	56g	Grated white Cheddar cheese
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Link smoked sausage - cut in half,
		And sliced 1/2" thick
2 teaspoons	10ml	Chopped garlic
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Dry Sherry
2 cups	474ml	Shrimp Stock - see * Note
2		Cold butter - cubed
1 tablespoon	15ml	Finely-chopped fresh parsley leaves - plus
2 teaspoons	10ml	Finely-chopped fresh parsley leaves
1 cup	62g / 2.2oz	Sweet Corn Relish - see * Note

Recipe Instructions

* Note: See the "Shrimp Stock" and "Sweet Corn Relish" recipes which are included in this collection.

In a saucepan, over medium heat, add the milk and butter. Season with salt and white pepper. Bring the liquid to a boil. Slowly stir in the grits. 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. Add some water during the cooking process if the liquid evaporates to much. Remove from the heat and stir in the cheese. Reseason with salt and white pepper if needed. Set aside and keep warm.

In a saute pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and saute for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to saute for 2 minutes. Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside.

Add the Shrimp Stock and bring the liquid to a boil. Reduce the heat to medium-low and mount in the butter. Add the shrimp back to the sauce and simmer for 2 minutes. Remove from the heat and stir in 2 teaspoons of the parsley.

To serve, spoon the grits in the center of each shallow bowl. Spoon the shrimp mixture over the grits. Garnish with the Sweet Corn Relish and remaining parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B73 broadcast 10-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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