(Karen Bolin)
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.
Cook Time:
Prep Time:
Total Time:
Servings: 8
Ingredients:
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
Preparation:
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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