Eatwell Farmhouse Kitchen
The flavor from the peppers, onions and a bit of sausage is enough to really flavor this dish. It is one of my summertime favorites. While we were visiting Cameron in Bulgaria during his Peace Corp stint, we met John Taylor, the owner or Hoppin Johns. His company fresh mills heirloom corn for the most delicious grits you will ever taste. I have recently ordered a case (it is cheaper that way!), if anyone is interested in getting one from me let me know. They work out to $11.00 for a 2 lb bag, more than what we are used to paying for grits, but trust me, they are so worth it!
1 to 3 TB Olive Oil
1/2 lb Andouille Sausage, chopped into small chunks, you can remove the skins if you like
1/2 to 1 box Lunchbox Peppers, topped and sliced into strips
1 - 2 cloves Garlic, chopped
1 Onion, sliced thinly
1 TB Butter
1 lb uncooked Large Shrimp, deveined
1/2 cup Eatwell Chicken Stock
Cream, optional
Chopped Parsley for garnish
Heat oil, determine how much to use depending on how fatty your sausage is, then add the sausage, onion and peppers. Cook on medium low until the peppers and onions are really soft. If the meat hasn't browned somewhat by then, turn the heat up a bit and cook until it is browned. Add the butter and the garlic. Cook and stir untilthe garlic begins to cook a bit, then add the stock. Scrape the bottom of the pan to release any of what might be stuck, then add the shrimp and cook until they are done. This happens very quickly. You could even just put the shrimp in the pan of very hot food, cover with a lid and turn the heat off. Taste for salt and pepper and add what you like. If using cream you can add it after the shrimp has completely turned pink. Serve over Grits and garnish with parsley.