By , Karen Bolin
Published January 03, 2017
Karen won the 2010 amateur cooking competition at the Annual Shrimp and Grits festival held in Jekyll Island, Georgia. With Cajun sausage, creole seasoning, and a flavorful salsa, this dish is an eclectic interpretation of southern comfort food.
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Servings: 8
Stone ground or quick grits
Half-n-half
Salted butter
Water
8 ounce Vermont sharp white cheddar
8 ounce cream cheese
Salt if desired
Georgia Wild Shrimp (headed peeled and deveined)
Andouille Cajun sausage
Olive oil
Old Bay Blackened
Zatarain’s® Big & Zesty
2 Mangos (not over ripe)
1/2 small red onion
2 Roma tomatoes (seeded)
1/2 cup fresh cilantro
2 Green jalapenos (seeded)
2 Limes
1/2 teaspoon salt
For the salsa, evenly dice mango and Roma tomatoes, finely chop red onion, jalapeno and cilantro. Squeeze juice of 2 limes over the top, add salt and gently fold ingredients together, cover and set aside.
Follow the directions on the grits package for 8 servings, replacing half of the water with half-n-half. Add 1 stick of butter (do not salt). Cook on low heat, and stir frequently. After grits have cooked, add cheeses and salt to taste.
Heat olive oil in a shallow pan, add sliced and quarter sausage, brown, then add seasoned shrimp. Serve shrimp on top of grits and a tablespoon of salsa.
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