Stone Ground Grits with Shrimp and Sausage
Get down to the nitty gritty with this appetizing appetizer. You'll fall in love with this dynamic dish from the dirty South.
At a glance
1/2 lb. bulk sausage
1 tsp. clarified butter
20 shrimp, peeled and deveined
1 tsp. spice mix (see below)
3 tbsp. chopped scallions
1 tbsp. Irish whiskey
2 tbsp. whole butter
2 cups cooked stone ground grits
Spice mix: Salt, dried thyme, oregano, basil, black pepper, white pepper, crushed red pepper
Form flavored sausage into balls about the size of nickels. Sauté in a skillet with clarified butter until almost done. Add shrimp and spice mix and continue to sauté approximately 2 minutes. Add scallions and toss, cooking about 1 minute. Deglaze with whiskey and ignite. After flames have subsided, add whole butter, stir and pour over hot grits. Serve immediately.
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