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For the sauce:1 T. butter
1/2 c. heavy cream
1 1/2 c. tomato, diced
1/4 c. chicken broth
1/2 c. green onions, chopped (green parts only)
1 T. dry sherry
salt and pepper to taste
For the shrimp:
1 T. butter
1 c. kielbasa, cut into 1/2" thick slices
1/4 c. onion, diced
1/4 c. red bell pepper, diced
1/4 c. yellow bell pepper, diced
1 T. garlic, minced
16 large shrimp, peeled and deveined (tails left on)
2 t. Old Bay seasoning
1/2 t. each cayenne, kosher salt, and black pepper
2 T. dry sherry
For the grits:
1 c. white or yellow grits
salt and pepper to taste
4 t. butter, divided
milk
For the sauce:
Saute tomatoes in butter in a small saucepan. Cook for 2 minutes, then add cream and broth. Reduce heat to medium-low and simmer 5 minutes.
Stir in scallions and 1 T. sherry. Season with salt and pepper, simmer 3 minutes. Keep sauce warm over very low heat.
For the shrimp:
Saute kielbasa in butter in a nonstick skillet over medium heat for 1 minute. Add onion, peppers and garlic; saute until onion is softened, about 4 minutes.
Season shrimp with old bay, cayenne, salt, and pepper, then add to kielbasa. Saute 3 minutes, or until shrimp are fully cooked. Deglaze with 2 T. sherry and cook 1 minute, or until sherry evaporates. To serve, divide grits among 4 bowls, then top with shrimp and kielbasa. Serve sauce on the side.
For the grits:
Prepare grits according to package directions (use equal parts milk and water for the liquid.) Season and keep warm.
Top each serving with 1 t. butter.
Makes 3 c. shrimp, 2 c. sauce, 3 c. grits. Total time 30 minutes.
Verdict:
Blake specifically asked that we not have grits. Grits give him the willies because of some field trip he went on to the Provo sewage treatment plant. Don't ask. Anyhow...no grits, so we had polenta instead. Polenta and grits are like siblings so feel free to use either. This meal reminded me of something from the South. It has a lot of different flavors, each one unique on its own, but they seemed to work well together.
