Saturday Morning Shrimp and Grits (with Turkey Bacon and Chicken Andouille Sausage)
Breakfast growing up during the week was filling, but quick. Mama had to get to work early in the morning. But Saturdays were special. Our breakfast plates on Saturdays were healthy portions of grits, salmon croquet's or pancakes. I still feel the need to cook something special on Saturdays, something that I wouldn't usually have time to cook during the school/work morning week. I am doing my best to keep with family tradition. On Saturday’s we too have pancakes and salmon croquet's. But, I have added a new Saturday morning recipe to the tradition: shrimp and grits with chicken Andouille sausage and turkey bacon. This recipe was good for my family of five, with two helpings to go around for all!
Servings: 2 grown people, 1 teen girl and 1 growing seven year old boy and 1 6 year old girl. Prep Time: 30 mins Cook Time: 45 mins -1 hour Total Time: 1hour 15-30 minutes
3 tablespoons butter 1 ½ cup of organic chicken stock ½ cup heavy whipping cream ¼ cup water ½ cup quick 5 minute grits Dash salt 1 teaspoon pepper 1 cup Asiago cheese
Ingredients Shrimp and Andouille Sausage
Bring butter, chicken stock, heavy whipping cream and water to a boil in a heavy saucepan.
Add grits, salt and pepper. Stir and keep an eye on until grits thicken. Add asiago cheese.
As grits thicken turn on low and continue to stir every few minutes to avoid grits sticking to the bottom of the pot. [Total time for grits to thicken and simmer 40-45 mins.]
Directions Shrimp and Andouille Sausage
Sprinkle shrimp with salt and lemon pepper. Set aside in a bowl.
Chop green bell pepper, onions and garlic.
Slice chicken Andouille sausage. Set aside in bowl.
Chop turkey bacon. Set aside in bowl.
Cook chicken Andouille sausage in a large skillet over medium-high heat. Fry until chicken sausage browns, set aside in bowl. Retain drippings in skillet.
Cook chopped turkey bacon in same skillet, until evenly browned and crispy. Retain turkey bacon drippings in skillet. Transfer turkey bacon slices to bowl and set aside.
Cook and stir green bell peppers, onion and garlic in same skillet until the onion is translucent.
Stir in shrimp, once shrimp is cooked through remove from skillet along with bell peppers and onion.
Add butter, flour and organic chicken stock to same skillet. Stirring constantly, until the mixture is medium brown in color. Keep an eye on this as it can burn quickly. Add chicken Andouille sausage, turkey bacon, shrimp, bell pepper and onions back into skillet.
Stir together well in skillet and serve with asiago cheese grits..and enjoy!
Have a happy weekend with the family!!