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.

Ingredients

Grits

  • Stone ground or quick grits
  • Half-n-half
  • Salted butter
  • Water
  • 8 Ounce Vermont sharp white cheddar
  • 8 Ounce cream cheese
  • Salt if desired

Shrimp

  • Georgia Wild Shrimp (headed peeled and deveined)
  • Andouille Cajun sausage
  • Olive oil
  • Old Bay Blackened
  • Zatarain’s® Big & Zesty

Salsa

  • 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

Step 1:

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.

Step 2:

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.

Step 3:

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.