Creole Shrimp n' Grits

Ingredients

Grits

2 cups Vegetable Broth

3/4 cup 2% milk (or vegan milk substitute)

1/3 cup butter, quartered

3/4 tsp salt

1/2 tsp black pepper

3/4 cup uncooked grits

2/3 cup shredded cheese (I used a blend of cheddar/mozzarella)

Shrimp

2 links of vegan sausage

1 lb raw peeled deveined shrimp

3 cloves of garlic, minced

1 tbsp butter

2 tsp cajun-style seasoning

2 tsp dried parsley flakes

2 green onions, slivered (optional)

1/2 red bell pepper, chopped (optional)

Instructions

Bring the vegetable broth, milk, butter, salt & pepper to a boil in a medium-sized pot. Slowly stir in the grits, then cover the pot with a lid and reduce to low heat. Cook for 12 minutes, stirring occasionally until the grits are thick. Stir in the cheese and return the lid to the pot. Set aside.

In a large bowl, season the shrimp with the cajun seasoning. Mix well & set aside.

Heat a large pan on medium heat & add the remaining butter. Once the butter has melted, add the vegan sausage link. (If you’ve decided to use bell pepper, also add that to the pan & cook with the sausage.) After three minutes, turn off the heat. Slice the links into one inch pieces & set the links (& bell pepper) aside.

Using the same pan, add the garlic. Sauté for one minute. Next, mix in the seasoned shrimp, cooking for approximately two minutes on each side, until pink. Mix in the sausage (& bell pepper if used).

Spoon the grits into a bowl, top with the shrimp mixture with some of the juice in the pan. Garnish with parsley & chives; serve immediately.

Makes 4 servings