In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley.
Creamy Stone Ground Grits:
5 cups water
5 cups milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
4 tablespoons butter
1 1/2 cups stone ground white grits
1 pound grated white Cheddar
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 2 hours, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
Yield: 8 servings
In a large saucepan, over medium heat, combine the water, milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. (The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.
If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F for 15 minutes.
Yield: 8 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	697.01 Kcal (2918 kJ)
Calories from fat	391.88 Kcal
		% Daily Value*
Total Fat	43.54g	67%
Cholesterol	143.05mg	48%
Sodium	2155.44mg	90%
Potassium	283.95mg	6%
Total Carbs	52.92g	18%
Sugars	6.05g	24%
Dietary Fiber	2.21g	9%
Protein	23.97g	48%
Vitamin C	26.9mg	45%
Vitamin A	0.5mg	16%
Iron	8.7mg	48%
Calcium	70.4mg	7%

Amount Per 100 g
Calories	186.68 Kcal (782 kJ)
Calories from fat	104.96 Kcal
		% Daily Value*
Total Fat	11.66g	67%
Cholesterol	38.31mg	48%
Sodium	577.3mg	90%
Potassium	76.05mg	6%
Total Carbs	14.17g	18%
Sugars	1.62g	24%
Dietary Fiber	0.59g	9%
Protein	6.42g	48%
Vitamin C	7.2mg	45%
Vitamin A	0.1mg	16%
Iron	2.3mg	48%
Calcium	18.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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