Shrimp and Grits

For the grits:

4 cups milk (We use Smart Balance Skim Milk)

1 cup stone-ground grits

2 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

1 cup grated sharp cheddar cheese

For the shrimp:

3 strips of bacon cut into small pieces

1 medium onion, minced

3 garlic cloves, minced

1/2 pound andouille or spicy Italian sausage, cut in chunks

1/4 cup all-purpose flour

2 cups chicken stock

2 to 3 bay leaves

1 pound large shrimp, peeled and deveined

Pinch cayenne pepper, adjust to personal preference

1/2 lemon, juiced

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped fresh flat-leaf parsley

4 green onions, sliced

For the grits:

Place a 3-quart pot over medium-high heat. Add the milk. Slowly whisk in the grits. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter and cheese, thin it out with a little extra milk if necessary. Season with salt and pepper to taste.

For the shrimp:

Place a deep skillet over medium heat and coat with a little olive oil. Add the bacon and cook until done. Remove bacon to a paper towel. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the cooked bacon and the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into individual bowls and add the shrimp mixture on top. Serve immediately.