Shrimp and Grits

Shrimp and Grits
1 pot grits, cooked and chilled in loaf pan
2 Tbsp. butter
1 spicy sausage
1/2 red bell pepper, chopped
1/2 large onion, chopped
shrimp stock
20 large shrimp, peeled

Boil the shrimp shells to make the shrimp stock. Cut two slices off the loaf of chilled grits. Season with salt and pepper and pan-fry; keep warm. Melt butter in saut pan and cook pepper and onion until soft. Whisk roux in pan, and when browned thin with shrimp stock, until sauce is desired thickness. Add sausage and vegetables to pan and brown; add shrimp at the very end and cook until shrimp just turn pink, no longer than 3 minutes. Put fried grits on 2 plates and top with shrimp in sauce


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