MOJO Shrimp and Grits

This famous low country fare is a meal in itself. Shrimp and grits can also be enjoyed plain. You can even skip the cheese in the grits. You can also steam the shrimp and pile them on the grits just like they are. Or you can sauté sweet Valdia onions and the shrimp together. You can also add sweet red peppers or mushrooms and you can add as much MOJO (hot peppers) as you like. Either way once you fall in love with this recipe you can invent your own versions.

Cheddar Cheese Grits: 
12 cups chicken broth 
4 1/2 cups coarse stone-ground white grits 
1 cup heavy cream 
salt and white pepper to taste 
8 ounces sharp cheddar cheese, give or take a little

Ham Gravy: 
4 Tablespoons butter 
1/2 cup sliced Ham, cut in 1 inch strips 
1/2 cup flour 
4 cups chicken broth 
2 Tablespoons finely chopped parsley 
salt and white pepper to taste 
2 Tablespoons Tabasco

Shrimp and Sausage: 
1/2 pound spicy Italian sausage (3/4 pound of raw) 
1 Tablespoon olive oil 
2 pounds medium or large peeled and deveined shrimp 
1 1/2 cups chicken broth 
1 recipe Ham Gravy 
2 Tablespoons finely chopped parsley 
2 Tablespoons Tabasco

Cheddar Cheese Grits: Bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits do not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass. Continue to cook the grits for about 20-25 minutes, stirring frequently. The grits should have absorbed all of the chicken stock and become soft. Stir in heavy cream. Cut cheese into chunks and let it melt in the grits. (I use a whole stick of Cracker Barrel cheese.) and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken broth or water to thin them down.

Ham Gravy: Melt the butter in a heavy-bottomed saucepan over low heat. Add the Tasso. Saute for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined. Continue to cook over low heat for 5 minutes, stirring frequently until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season to taste with salt and pepper.

Shrimp and Sausage: Preheat oven to 400 degrees. To Cook Italian Sausage: Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the 400 degree oven and bake for 10 to 15 minutes or until the sausage is firm and its juices run clear. Cool and cut into small bite-size pieces. Heat the olive oil in a heavy-bottomed frying pan over medium heat. Add the precooked sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink-no longer than 1 minute. Add 1 cup of the chicken broth to deglaze the pan. Add the Ham Gravy and one Tablespoon of the parsley. Bring up to a boil and let simmer for 1 minute. The last 1/2 cup of chicken stock is to be used to thin the gravy if needed. Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining Tablespoon of parsley and serve immediately.