Shrimp and Grits with Teet's Smoked Sausage

Shrimp and Grits with Teet's Smoked Sausage

by Julie Kozarsky

serves two

1/2 cup grits

1 Tablespoon butter

1/4 cup Emmentaler cheese, shredded

4 ounces Teet's Smoked Pure Pork Sausage, sliced into coins

1/2 pound large shrimp (about eight big ones)

1 teaspoon lemon juice

1 small clove of garlic, minced finely

1 Tablespoon minced fresh parsley

1 Tablespoon minced fresh chives

Salt to taste

In a small saucepan, prepare 1/2 cup of grits as directed on the package.

Meanwhile, in a small saute pan over medium heat, cook the sausage slices until crisp and the fat has rendered. Remove and reserve, keeping as much fat as possible in the pan. Turn the heat to medium-high and add the shrimp. Be careful to cook until just done - a couple of minutes per side until they curl and are opaque. When the shrimp are finished, add all at once the parsley, chives, garlic, lemon juice, and salt to taste. Stir a couple of times to coat the shrimp, then take the pan off the heat.

When the grits are finished, stir in the butter, cheese, and sausage.

Serve by plating the grits and arranging the shrimp on top.