Shrimp and Grits
Four Links Eyetalian Sausage
3 T Butter
½ cup Country Ham
½ onion
Bell pepper
Mushrooms
4-5 T flour
4 cups chicken stock
2 lbs shrimp
Cook the sausage at 400 degrees for 8 minutes. Remove, cool, and slice into 1 in pieces. Melt butter over medium heat. Add country ham sliced julienne. Cook a few minutes then add onion/veggies. Cook a little more. Add flour and cook stirring constantly. After a few more minutes, add chicken stock. Bring to a boil; reduce heat and simmer, stirring constantly until gravy forms. Add shrimp and cook just a few minutes. They will easily overcook.
Serve over Dad’s grits with fresh ground pepper and parsley.
Notes: Apparently there is some debate as to whether shrimp and grits should have brown gravy or white gravy.
Converted from the original file for viewing — open/download the original to edit it.