2 cups grits
1 pound jumbo shrimp
Link of good quality smoked sausage
Bring three cups water to a rapid boil, salt to taste and add in 2 cups grits stir then decrease heat, add butter, cover and cook for about 20 to 25 minutes until nice and creamy. Stir in desired amount of cheese.
Peel and rinse shrimp then season with salt, pepper, old bay and set aside
Cut smoke sausage into bite size pieces and sautee on medium heat until brown on both sides. Drain excess oil from skillet and add 2 tablespoons butter, sautee shrimp until pink then squeeze in lemon juice and sprinkle on parsley. Toss in the sausage then spoon over top the hot cheesy grits.
I’m not usually specific as to the amount of spices, herbs, condiments added to a dish as I believe that you should trust your judgement more than the specifics of any recipe.
For those who wanted to know how I get my eggs so fluffy, I add a tablespoon or two of milk to them and whisk really well. Cook gently in a buttered skillet on low/med heat