Shrimp and Cheesy Grits

1 c. quick cooking grits

2 c. water or ff chicken broth

2 c. skim milk or ff half and half

2 tsp chicken soup base

½ tsp smoked salt

1 lb raw peeled and deveined shrimp

6 oz Al Fresca Chicken Andouille sausage

1 TB extra virgin olive oil

¾ c. diced onion

1 c. diced green bell pepper

1 c. sliced celery

½ jalapeno pepper, seeded and minced

Dash roasted garlic powder

1 tsp Cajun seasoning

3 TB flour

14.5 oz can fire roasted tomatoes, with juice

1 can tomatoes with green chilies, undrained

1 c. dry white wine

1 bay leaf

Salt and pepper, to taste

½ c. shredded cheddar cheese

¼ c. grated Parmesan cheese

 

Bring milk, broth, chicken soup base and smoked salt to a boil in saucepan; slowly whisk in grits, reduce heat to low and simmer until thick, stirring often.  Add oil to large skillet and add onion, bell pepper, celery and jalapeno; cook over medium heat until onion is translucent. Add sliced chicken sausage, garlic powder and Cajun seasoning; cook until fragrant, about 1 minute. Sprinkle flower over vegetables; gradually stir in tomatoes and wine, cooking until sauce begins to thicken, about 3 minutes. Reduce heat to low and add bay leaf to sauce, simmer 5 minutes; season with salt and pepper. Add shrimp and cook until shrimp are pink, 5 to 8 minutes. Just before serving, stir cheeses into grits until melted. Spoon grits into serving bowl and top with sauce mixture.

Yield: 4 servings.  Per serving= 531 Calories; 9g Fat (16.4% calories from fat); 48g Protein; 59g Carbohydrate; 4g Dietary Fiber; 216mg Cholesterol; 1472mg Sodium.

We LOVE this!