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Prepared by Johnson & Wales University's Alex Lozano Yields : 4-6
Servings Prep: 10 min Cook: 20-25 min
uncooked quick grits
ham or andouilli sausage
1 cup white
½ stick butter, cold, sliced
2 tsp Cajun/
2 tsp Salt
chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring
occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in
salt, cream, and cheddar cheese. Set aside, and keep warm.
tasso in a large nonstick skillet over medium-high heat 3 minutes or until
crisp; remove tasso from pan.
shrimp with salt and Cajun seasoning, Cook shrimp in same pan over medium-high
heat 3 minutes or until almost pink, stirring occasionally.
peppers and onions and lower to medium heat, sauté until onions are translucent
with white wine and reduce then add chicken stock, reduce for 2 minutes
of ingredients and heat, finish by folding in cold butter, while constantly stirring
grits onto individual plates or into shallow bowls; top with shrimp mixture.