Tiffany's Shrimp & Grits

Hey Ya'll! I know it's been a while. I've been very busy! School is starting next week, and I've been slammed getting the kids ready to go back. Don't ya'll worry. I do have a new recipe for you. It's my take on shrimp & grits. Now... every southern cook has a recipe for shrimp & grits and every restaurant has it on the menu. Usually, it is covered in some thick, blobby, hammy, yucky gravy. I know you are thinking, "Hey! I love gravy!". Well, I do too. However, I truly, honestly, whole-heartedly believe I have crafted a far superior tasting recipe for shrimp & grits. Even my extremely picky eating son will eat it (sans the diced tomatoes, naturally). Let me tell you up front: it is a bit of work. But, please don't let that deter you from trying this recipe. Here's what you do- invite over some friends for dinner, and then put them to work in the kitchen. I mean for goodness sake if you're feeding them the least they can do is help! :)

Tiffany's Shrimp & Grits (You can change it to your name if you want to...)
1 tsp. dried thyme
2 lbs. medium shrimp-peeled & deveined w/ tails on
2 cups white corn meal
1 cup flour
3 Tbsp. creole seasoning
1 large bell pepper
4 andouille sausages
8-10 slices thick cut bacon
1 cup white wine (it's perfectly OK to drink the rest of the bottle)
6 green onions
3 heirloom tomatoes
2 cups shredded sharp cheddar cheese
Grits- any kind you like EXCEPT instant
6 Tbsp unsalted butter
2 Tbsp. EVOO
Sea salt & Fresh ground black pepper

Fry bacon until crispy & set aside. Brown andouille sausage in 2 Tbsp. EVOO in large skillet. When brown on all sides, add 1/2 cup water to skillet. Bring to a boil & cover. Reduce heat & simmer for 10 minutes. Uncover & allow water to cook off & sausages to brown up a little. Remove to a plate. Add 1 cup white wine to skillet to deglaze. Add diced green onion and bell pepper. Saute until tender. Add sea salt & black pepper. Slice andouille sausage on the bias & add to veggies. Crumble bacon in skillet along with veggies and sausage. Add 1 tsp. dried thyme. Stir to combine and saute 3-4 minutes. Cover & keep warm.

Cook grits according to package directions for 8 servings. Add 4 Tbsp. butter to grits while cooking. When done, add 4 more Tbsp. butter & 2 cups shredded sharp cheddar cheese. Stir until smooth & creamy. Cover & keep warm.

Mix corn meal, flour, & creole seasoning in a large bowl. Dry shrimp thoroughly & toss in corn meal mixture to coat. Deep fry in canola oil for 4-5 minutes or until golden brown. Drain on paper towels.

To assemble plates: Place a heaping helping of cheese grits in the center of the plate. Top with the sausage and veggie mixture. Top that with fried shrimp. Top that with diced heirloom tomatoes. Be sure to have hot sauce on the table for those who like some heat! I serve this with zucchini sauteed in olive oil. Yum Yum Yum!!!!! Get ready to hit the couch!