Billy Reid’s Shrimp and Andouille Parmesan Cheese Grits
“This has become a favorite around the holidays for us and it can be prepared to serve a big group easily if needed. A bit non-traditional unless you’re from South Carolina or the gulf coast, but we loving sharing this one with our friends as an alternative to traditional dressing. We’ve cooked this dish using crawfish, as well, but shrimp will be easier to find. Cheese can be cheddar, Asiago, Feta or whatever you like. Parmesan works very well. Use fresh shrimp–gulf shrimp if possible–and de-vein. The recipe is in 2 parts as the grits are cooked separately. Enjoy!”

SHRIMP & ANDOUILLE
What You’ll Need:

1 1/2 pounds unpeeled, medium-size raw shrimp
1 tablespoon butter
1/2 pound andouille sausage, diced
3/4 cup whipping cream
1/3 cup chicken broth
1/3 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon ground white pepper

Directions
Peel shrimp; de-vein, if desired. Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet. Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Parmesan Grits. Garnish, if desired.

PARMESAN GRITS
What You’ll Need:
2 (14-oz.) cans chicken broth
3/4 cup uncooked quick-cooking grits
1/2 (8-oz.) container chive-and-onion cream cheese
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper

Directions:
Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted. Garnish: chopped fresh chives