Ingredients
36 Large Shrimp, peeled, butterflied, and deviened
4 ounces Andouille Sausage, cut into matchstick sized strips
2 Tbl Olive Oil
1 Tbl Creole Seasoning
36 toothpicks
Garlic Cheese Grits
1 Tbl Bacon grease (or Canola oil)
1 Tbl Garlic, minced
1 tsp Salt
2 cups Milk
2 cups Chicken broth
1 cup Grits
1 tsp Creole Seasoning (page xxx)
1 tsp Hot Sauce
8 oz Sharp cheddar cheese, shredded
4 oz Cream cheese
Instructions
Soak the toothpicks in water for 20-30 minutes.
Place one piece of andouille sausage lengthwise down the center of each shrimp. Close each shrimp by sticking the toothpick across the open side to ensure that the andouille does not fall out. Brush the shrimp with the olive oil and sprinkle them with the Creole seasoning.
Prepare the grill. Place a grill screen over direct-high heat. Place the shrimp on the hot grill screen and cook 6-8 minutes, turning once.
Remove and serve with garlic cheese grits
Garlic Cheese Grits
Melt bacon grease over low heat in a 1 1 /2 quart sauce pot. Add garlic and salt and cook for one to two minutes being careful not to brown the garlic. Add milk and broth and increase heat. Bring to a simmer and slowly pour in the grits. Lower heat and cook grits for 15 minutes, stirring often.
Add remaining ingredients and stir until cheeses are melted. Serve immediately. Yield: eight servings
