SHRIMP, SAUSAGE and GRITS

INGREDIENTS:

• 1 cup of Quick Grits
• 5 cups chicken broth, divided use
• 1 cup fat free 1/2 and 1/2
• 2 oz sharp white cheddar cheese
• 2 tbsp extra virgin olive oil
• 4 slices of turkey bacon, chopped
• 1 medium onion, chopped
• 1 large stock of celery, chopped
• 1/3 cup red pepper, chopped
• 2 cloves garlic, chopped
• red pepper flakes, if desired
• 1 package of turkey sausage, cut into bite size pieces
• 2 tbsp flour
• 1 bay leaf
• 14 oz. Jumbo Raw Shrimp, peeled and deveined
• salt and pepper
• Frank's Hot Sauce
• parsley and green onion

GRITS:

Bring 3 cups of chicken broth and 1 cup of fat free 1/2 and 1/2 to a boil. Slowly add 1 cup of grits, stirring constantly. Reduce heat to medium, cover and cook for 5 minutes stirring occasionally. Stir in 2 oz of shredded white cheddar cheese, salt, pepper and Frank's hot sauce to taste. Keep warm.

SHRIMP and SAUSAGE:

Heat 2 tbsp of olive oil in a large skillet. Cook bacon until crisp. Remove with a slotted spoon and set aside. Saute onion, celery, red pepper, garlic and red pepper flakes (if desired) until softened. Add sausage and cook 3-5 minutes. Stir in 2 tbsp of flour and cook 1-2 minutes. Add remaining 2 cups of chicken broth and bay leaf stirring until it simmers then add shrimp and cooked bacon. Cook 3-4 minutes. Season with salt and pepper to taste.

Serve over grits. Top with parsley, green onion and Frank's hot sauce.

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