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Honeymoon Shrimp and Grits


Josh and I honeymooned in Charleston, South Carolina. We stayed at a beautiful, old-fashioned inn close to the Battery and enjoyed sampling the culinary delights this Southern city had to offer. One of our favorite meals took place on our last night in Charleston. The restaurant had shrimp and grits on special that night and we decided to order it, along with another featured dish and share. The shrimp and grits were so good, neither of us even recall what the other dish was. We still talk about that shrimp and grits today. It featured cheesy, creamy grits, with housemade sausage and shrimp. It was so good, we decided to add it to our meal rotation. Fast forward to today, and we still enjoy making this. Even Peter enjoys it, although he still prefers at 5 to eat it deconstructed. There are many recipes and variations on shrimp and grits, but this is as close as we can get to replicating a dish so special to us.


Ingredients:

Grits, shrimp, sausage, butter, cheese, salt, pepper, water

Step One: Prepare grits according to directions. (I had these amazing stone-ground grits from an Amish market about an hour away from our house. They were so good!) Step Two: Slice sausage and saute’ in pan until no longer pink. Step Three: Add shelled, deveined shrimp to pan and cook until pink. Remove from heat. Step Four: Add cheese, butter, salt, and pepper to grits and stir until melted. Serve in a bowl, topped with shrimp and sausage.



Honeymoon Shrimp and Grits


Recipe:


1 cup grits (makes 4 servings)

4 cups water (for traditional grits, check package for instant or quick grits)

4 oz. cheese of your choice

1 lb. raw shrimp

1 lb. Andouille sausage, or similar

2 T. butter

Salt and pepper, to taste


Prepare grits according to directions. Slice sausage and saute’ in pan until no longer pink. Add shelled, deveined shrimp to pan and cook until pink. Remove from heat. Add cheese, butter, salt, and pepper to grits and stir until melted. Serve in a bowl, topped with shrimp and sausage.

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