Shrimp and Vermont Cheddar Grits

I am not certain how I became obsessed with shrimp and grits as I did not grow up with the dish in Quebec, but I am. I do not think there are many dishes as comforting as a bowl of creamy grits with spicy shrimps and a soft poached egg and here is a simple, delicious version that I serve as a starter. My inspiration for the shrimp topping is from a recipe from Peels in New York published in Bon Appetit.

Grits Ingredients:

• 14-ounce can chicken broth
• 1 cup whole milk
• ½ tsp. salt
• 1 cup uncooked old-fashioned grits

• ½ an 8-ounce bag shredded sharp Vermont cheddar cheese, such as Cabot’s Seriously Sharp Cheddar
• ¼ cup freshly grated Parmesan cheese
• ½ tsp. hot sauce, such as Cholula
• ¼ tsp. black pepper

Shrimp Ingredients:

• 1 cup 1/3″ cubes Andouille sausage
• 3 garlic cloves, sliced
• 1 Tbsp. butter
• 16 large shrimps (about 1 pound), peeled, deveined
• ½ cup medium-bodied beer
• ¼ cup chicken broth

Grits Directions:

1. Bring the broth, milk, salt and 1 1/3 cups water to a boil in a medium saucepan over medium-high heat.
2. Gradually whisk in grits, reduce heat to low and gently simmer for about 10 minutes, or until thickened, stirring occasionally.
3. Add cheddar and Parmesan cheeses, the hot sauce and the pepper and stir until cheese has melted. Cover to keep warm until ready to serve.

Shrimp Directions:

1. Cook the Andouille sausage in a large heavy skillet over medium heat for about 5 minutes.
2. Add the garlic and butter, stir until butter melts.
3. Add the shrimps and stir gently until the garlic starts to brown.
4. Add the beer and the chicken broth and simmer until shrimps are cooked, about 2 minutes.
5. Serve the shrimp mixture over bowls of cheesy grits.

Makes 4 entrée portions or 6 first course portions.