Shrimp and Grits

 Shrimp and Grits

4 cups water
½ cup cream
2 oz butter
Salt and white pepper, to taste
Dash of Cajun or Cayenne spice
1 cup of shredded cheddar cheese
2 pounds peeled and deveined shrimp (41/50 count)

1/2 pound andouille sausage, sliced 1/4-inch thick

Chopped tomato or canned, diced tomato
Chives, Scallions or Green onions for garnish

Bring water to a boil; add cream, butter, and seasoning.

Gradually whisk in corn grits whisking constantly. Simmer until done about 20 minutes until thickened. Add cheese, taste and add seasoning if needed.

Cook sausage in 1 tsp olive oil for 2 minutes.
Add shrimp and sautée (2 pounds) in  ¼ to ½ stick of butter and 2 tsps. olive oil. Season with a little Cajun spice and cook for 3 to 4 minutes until done.

Spoon grits into shallow bowl and top with shrimp and sausage. Garnish with tomatoes and chive, scallion, or green onion.