Shrimp & Grits

Shrimp & Grits

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Shrimp and Grits by Jesse's Restaurant

5ea  16/20 shrimp, peeled and deveined, tail on

ΒΌ c Conecuh sausage, diced

1 tbl green pepper, diced

1 tbl red pepper, diced

1 tsp galic, minced

Salt and pepper

2 oz white wine

2 oz shrimp stock

1 oz cream

2 tbl butter

Saute shrimp with sausage, peppers, salt pepper, and garlic until opaque, deglaze with white wine and stock, reduce by half, add cream, reduce again, wisk in butter. To present, spoon 6oz gouda grits in center of pasta bowl, place shrimp with tails up and out towards edge of plate, garnish with crispy leeks.

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