Crescent City Shrimp And Grits - cooking recipe

Ingredients

Andouille Cheese Grits
1/2 cup grits (NOT instant)
4 cups water
1/2 teaspoon salt
1/2 lb andouille sausage, cut into small cubes
1/2 cup boursin cheese spread
fresh ground black pepper
2 -3 tablespoons fresh minced parsley
Shrimp topping
1 lb peeled shrimp, tail on
1 tablespoon seafood seasoning (your favorite brand)
1/2 white onion, minced
1 garlic clove, minced
1/2 green bell pepper, minced
4 tablespoons butter
1/4 cup white wine

Preparation

For Grits:
Saute sausage in a medium saucepan just until hot, and some oil is released.
Add water, bring to a boil, add salt and grits. Cook until thick and soft.
Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
For Shrimp:
Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
Add garlic and cook a few moments more, stirring constantly.
Add shrimp and wine and cook until nice and pink, but still tender.
To serve:
Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.