To some of you, this may sound disgusting. It did to me at first. In Thomasville, there is an entire restaurant named and devoted to this dish. It is amazingly delicious. Just make sure your shrimp are not from out of the country or farm raised. You really don’t want to know. Local, “wild” shrimp only.
Gruyere Grits (see other recipe)
1.5T olive oil
3/4 C red bell pepper
1/2 large chopped onion
1-2 minced garlic cloves
3 oz sliced sausage or cooked crumbled bacon
1/4 C dry white wine
1/6 cup flour
1 1/8 C chicken broth
1/6 C heavy whipping cream
1 bay leaf
3/4 t creole seasoning or old bay
1.5 lbs raw large shrimp
1T chopped parsley
prepare gruyere grits. heat oil in skillet over med. add bell pepper, onion, garlic, saute to soften. add sausage, cook 6-7 mins until brown (or add pre-cooked bacon and skip browning time). add wine and cook until almost evaporated. sprinkle flour over mixture and cook 3 mins stirring constantly while flour browns. whisk in chicken broth and cream, add bay leaf and creole seasoning. simmer uncovered 7 minutes or until thick stirring often. just before serving add shrimp to sauce and cook 3-4 minutes or until pink. remove bay leaf, stir in parsley. spoon shrimp over grits and serve immediately. (serves 4)