Serves 4.
Note: This decadent grits recipe can be served without the shrimp, as a side, but they are best with the seafood topping in this interesting version of the classic Lowcountry dish. From "Tomatoes: 50 Tried & True Recipes," by Julia Rutland (Adventure, 2021).
For the grits:
• 4 tbsp. butter, divided
• 3 large tomatoes, seeded and coarsely chopped
• 2 cloves garlic, minced
• 2 c. chicken broth
• 1 c. heavy cream or milk
• 1 (4.5-oz.) can chopped green chiles, undrained
• 1 c. quick-cooking grits
• 1 c. Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
For the topping:
• 1 (12-oz.) pkg. smoked or andouille sausage, sliced
• 2 tbsp. butter
• 2 shallots, minced
• 2 lb. medium-size shrimp, peeled and deveined
• 1/4 c. sun-dried tomatoes, dried or oil-packed
• 1 tsp. fresh thyme leaves
• 1 tbsp. fresh lemon juice
• 1/4 c. white wine
• 2 tsp. Worcestershire sauce
• Chopped parsley or green onions, for garnish
Directions
To prepare grits: Melt 2 tablespoons butter in a saucepan over medium-high heat. Add tomatoes and garlic. Cook, stirring frequently, until tender. Stir in chicken broth, cream and chiles. Bring to a boil and whisk in grits. Reduce heat to low; cook, stirring occasionally, for 5 minutes or until grits are tender. Remove from heat; stir in remaining 2 tablespoons butter, Parmesan cheese, salt and pepper. Keep warm.
To prepare the topping: Brown sausage in a skillet over medium-high heat; remove from pan. Melt butter in skillet. Add shallots; cook, stirring constantly, for 2 minutes.
Add shrimp, and cook for 2 to 3 minutes. Stir in sun-dried tomatoes, thyme, lemon juice, wine and Worcestershire sauce. Cook for 3 minutes or until thoroughly heated. Stir in sausage.
Spoon grits into individual shallow bowls; top with sausage-shrimp mixture. Sprinkle with parsley or green onions before serving.
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