If you are someone who is unfamiliar with this splendid dish, I urge you to look around on line and find a reipe that works for you, if this one doesn't. Shrimp & Grits is wonderful dish, that you can do in practically any way.
Take a look at this recipe, and if you like it, try it... and be sure to get back to me if you do.
Grits (no kidding, right?)
3 links of Italian sausage (hot or sweet, your choice)
3 roasted red bell peppers (skinned and seeded), chopped or thinly sliced (I used the kind you get in a jar).
2 or 3 small onions, quartered and sliced thin (or chopped if you prefer)
1 tablespoon of chopped Thyme (2 if you are using fresh)
1 can of french onion soup (I used Campbell's, you can use what you like)
1/2 cup of Dr. Pepper (or Mr Pibb, or even some sort of cola
1/2 cup of crushed tomatoes
1/4 cup of Madeira wine (you can use sherry if you like, but not cooking sherry, which is an abomination in the eyes of God)
2 teaspoons cornstarch (maybe a bit more)
1 pound of uncooked, peeled shrimp
Kitchen Bouquet (optional... you'll see)
1/2 teaspoon smoked Paprika
Garlic powder or two or three crushed garlic cloves
Extra Virgin Olive Oil
Parmesan or Romano cheese (grated)
Please note that everything that you do with this recipe can be modified to suit your personal tastes, likes and dislikes.
OK, slice your onions and set aside.
Remove sausage from the casings (you can use bulk sausage if you like. I used Turkey sausage to keep some control of the fat content), and brown until nearly done. Set aside until cool, then crumble.
Add onions to the panand saute until soft and golden. Add the peppers, garlic, and thyme to the onions and saute for about three minutes.
At this point, you need to start on your grits. If you have never cooked grits before, don't panic, it's simple: All you need is a pot, 4 cups of water (or chicken broth if you want to go savory), and a cup of grits. Bring the water or broth to a boil, then add the grits, stirring constantly for a couple of minutes to ensure that you don't heave an lumps (lumpy grits are a sin). Return to a boil, then reduce to a low simmer. Stir frequently until the grits reach the desired consistency, which should be think, but not concrete-like. If you get lost here, just remember that as bad as lumpy grits are, watery, runny grits are worse.
OK, we get just a little fancy with grits a la Gunfighter. When you add the grits to the water or broth, add 1/4 of yellow cornmeal, add just a skosh more liquid to the pot for good measure (a skosh is a real unit of measurement... it's somewhat less than a 1/4 cup... more or less. Are we clear?). Follow the rest of the directions. The cornmeal gives and added flavor, and smooths the consistency of your grits. When your grits are done, stir in two tablespoons of Parmesan cheese.
OK, while the grits are cooking, add French Onion soup, Dr. Pepper,crumbled sausage, paprika, & crushed tomatoes to your onions etc.... Bring to a low boil, continuing until liquid is reduced by half. Mix the Madeira & cornstarch in a separate bowl and add to the pan. Reduce heat to a simmer, stirring constantly until thickened. Add hot sauce (to taste). Salt & pepper to taste. Add the shrimp and cook until they turn pink.
Divide your finished grits onto 4 plates, spoon the shrimp and sauce over them.
I tried to reduce the weight of this dish by using turkey sausage instead of pork. I also eliminated the heavy cream, which you can feel free to add towards the end, if you like. If you have color issues with food (ahem, Mrs. Gunfighter), and a little kitchen bouquet to darken your sauce.
Remember kids, Chef Gunfighter is something of an experimental cook... I tend to add this and that as I cook, to adjust flavors... the beauty of this recipe is that you can do practically anything with it, and come up aces!