Rosie Makes Shrimp And Grits.

Ahhhh. Shrimp and grits. The quintessential southern meal.

This dish deserves a walk-around.

Succulent shrimp and creamy, smooth grits. I've discovered new grits and they're wonderful. Lakeside Mill grits. They are most excellent grits, and Rosie knows her grits. Order yourself some and try them out. You'll be hooked.

Ingredients: 1 lb shrimp Lakeside Mill yellow grits Paul Prudhomme blackened redfish magic 1 14.5 oz. can chicken broth cheddar cheese butter Spanish chorizo hot link sausage green pepper celery stalk onion

Make the grits: 1/3 heaping cup grits 1 14.5 ounce can chicken broth salt, to taste 1/4 cup shredded cheddar cheese Bring broth to a boil. Pour in grits. Cook over medium low heat about 6 minutes until smooth and creamy. Salt to taste. Remove from heat. Stir in a tablespoon or more of butter and cheddar cheese. Keep warm. Grits going into boiling broth.

When cooked, remove from heat and add in butter.

Cheddar cheese in. Stir to melt.

And you have some of the best grits you've ever eaten.

Another trust Rosie moment.

Next, prepare the sausage and veggies. Chop sausage into small bits and chop the trinity - onion, celery, and pepper.

Add in the sausage first and cook for a few minutes.

Then add in the trinity.

Cook for a minute or two, until onions are translucent. Set aside and keep warm.

Peel and devein shrimp.

Season with Prudhomme's blackened redfish magic.

Heat 1 TB butter and 1 TB oil over medium high heat. Add shrimp in, one at a time.

After about 1 minute, turn shrimp over.

Cook about a minute. Shrimp should still be a tad gray in places, as in undercooked.

Add in about 1/4 cup white wine, down the side of the pan.

Remove from heat. Shrimp will cook through.

Add in a tablespoon of butter to enrich.

And plate. First a pool of grits. Then the sausage and veggie mixture. Top with shrimp.

This was delightful.

Sublime.

That little extra pool of sauce outside of the grits is from the shrimp juice.

Excellent meal, if I do say so myself.