Charleston Style Shrimp and Grits

One of my all time favorite meals has to be shrimp and grits. And not just any shrimp and grits, they have to have a few key components for me to even blink an eye at them. Those components are... Andouille sausage, cheese, and tomatoes. I mean, YUMMMM! It has taken me a year or two, but I really think I have perfected this recipe. I hope y'all enjoy them!

Serves: 3-4

Ingredients:

• 1 1/2 lb of medium-large peeled shrimp

• Juice of 1 lemon

• 1 teaspoon of salt, divided in half

• ¼ teaspoon of ground black pepper

• ½ teaspoon of garlic powder

• 1 teaspoon of Cajun seasoning

• ¼ teaspoon of crushed red pepper (adjust to heat preference)

• 1 link of Andouille Sausage (6-8 inches in length)

• 3 cups of water

• 1 cup of quick cooking grits (NOT INSTANT)

• 1/3 cup of fat-free half and half

• 1/3 cup of grated extra sharp cheddar cheese

• 1 clove of garlic, grated

• 1 (15 ounce) can diced tomatoes undrained

• Scallions for garnish

• 4 lemon wedges for garnish

1. In a bowl add shrimp, pepper, garlic powder, Cajun seasonings, crushed red pepper, and half of your salt.

2. In a medium pan brown your sausage until crisp and rendered down.

3. In separate pot bring water to boil and whisk in grits with a pinch of salt. Reduce to low heat once boiling and add 1/3 cup of half and half and your cheese.

4. Add shrimp to sausage and cook 2 min per side. Once shrimp is tender but not fully cooked add garlic, lemon juice and tomatoes. Sauté until shrimp are finished.

5. Serve shrimp over a bowl of cheese grits. You can add some parlsey or thyme

for color.