SPICY SHRIMP AND GRITS

from Capt. Dave's Dockside Restaurant, Murrell's Inlet, SC

Prepared by Ronnie McDowell

Ingredients:	For the grits: 2 cups water ½ cup yellow grits 2 cloves garlic chopped ½ teaspoon cracked black pepper Salt to taste 1 Tablespoon unsalted butter 1 cup heavy cream

Directions:	Make the grits before you start the shrimp recipe below. Bring water, butter, garlic, salt & pepper to a boil. Lower heat and simmer 30 minutes stirring occasionally. Stir in cream, cook 15 minutes more. Divide on plates and top with shrimp gravy.

Spicy Shrimp Gravy

Ingredients:	6 oz andouille sausage, sliced bite size 4 oz Tasso ham, sliced bite size (Tasso is a spiced cured ham found in the gourmet section of meat departments. You can substitute another kind of ham if you like) 24 large shrimp, peeled, deveined & split ½ Tablespoon roux (roux is equal parts clarified butter & flour, cooked to a golden color) 1½ cups chicken stock (you may want to use less if you like a thicker gravy) Green onion, diced Tomato, diced Chopped parsley

Directions:	1. In hot sauté pan, add olive oil, ham, andouille sausage. Cook meat until browned. 2. Add shrimp, salt, pepper, roux, and chicken stock. Saute until shrimp are cooked through and the liquids have become nice, thick gravy. 3. Add green onions, parsley, & tomatoes. Serve over yellow grits. Serves 4.

Ingredients:

6 oz andouille sausage, sliced bite size
4 oz Tasso ham, sliced bite size (Tasso is a spiced cured ham found in the
    gourmet section of meat departments. You can substitute another kind of
    ham if you like)
24 large shrimp, peeled, deveined & split
½ Tablespoon roux (roux is equal parts clarified butter & flour, cooked to
    a golden color)
1½ cups chicken stock (you may want to use less if you like a thicker
    gravy)
Green onion, diced
Tomato, diced
Chopped parsley

Directions:

1. In hot sauté pan, add olive oil, ham, andouille sausage. Cook meat until browned.

2. Add shrimp, salt, pepper, roux, and chicken stock. Saute until shrimp are cooked through and the liquids have become nice, thick gravy.

3. Add green onions, parsley, & tomatoes. Serve over yellow grits.

Serves 4.