Shrimp & Cheesy Grits - cooking recipe

Ingredients

4 cups milk
2 tablespoons butter
salt
freshly ground white pepper
1/2 cup stone whole grain grits
2 ounces grated cheddar cheese
1 tablespoon olive oil
1/2 lb link smoked sausage, cut in half & sliced 1/2 inch thick
2 teaspoons chopped garlic
1 lb medium shrimp, peeled & deveined
fresh ground black pepper
1/4 cup dry sherry
2 cups shrimp stock or 2 cups vegetable stock
1 1/2 cups of cold butter, cubed
5 teaspoons finely chopped fresh parsley leaves

Preparation

In a saucepan, over medium heat, add the milk and butter.
Season with salt and white pepper.
Bring the liquid to a boil.
Slowly stir in the grits.
Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
Add some water during the cooking process if the liquid evaporates too much.
Remove from the heat and stir in the cheese.
Re-season with salt and white pepper if needed.
Set aside and keep warm.
In a saute pan, over medium heat, heat the oil.
Add the sausage and render for 2 minutes.
Add the garlic and saute for 30 seconds.
Season the shrimp with salt and black pepper.
Add the shrimp and continue to saute for 2 minutes.
Remove the pan from the heat and add the sherry.
Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
Remove the shrimp from the pan and set aside.
Add the stock and bring the liquid to a boil.
Reduce the heat to medium low and mound in the butter.
Add the shrimp back to the sauce and simmer for 2 minutes.
Remove from the heat and stir in 2 teaspoons of the parsley.
To serve, spoon the grits in the center of each shallow bowl.
Spoon the shrimp mixture over the grits.
**Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
I also use the quick cooking grits and adjust the quantities to those listed on the box.