Shrimp & Grits

I should preface this recipe by saying that I have almost zero connection to the South. I am not from the South. Heck, I've barely even been to the South, other than a few trips for business. I do have one friend from North Carolina, though. Liz is bubbly and sweet and has an adorable accent and runs a fabulous letterpress design business that you should check out. But yeah, other than Liz, that's about as connected to the South as I am.

However, my love of food knows no geographical boundaries. I love shrimp, and I love grits. So why not try my hand at this classic Southern dish?

Mine has more of a cajun take on it (any excuse to cook with Andouille sausage, I'll take), including cajun seasoning, the aforementioned sausage, and a tomato based sauce. It's spicy, fragrant, and thoroughly satisying. Enjoy!

Shrimp & Grits
Serves 2-3 with leftovers

2 links Andouille Sausage
1 pound jumbo shrimp, peeled & deveined
1 small white onion
1 green pepper, diced
1 tbsp cajun seasoning
1 can diced tomatoes with juices
Quick grits (not instant)
Salt & Pepper
1 cup sharp cheddar cheese, grated

1. Slice the sausage links into coins. Brown in a large skillet over medium-high heat. Remove from pan, set aside.

2. In the remaining oil from the sausage, saute the onion and pepper until softened and onion is beginning to brown.

3. Add shrimp and cajun seasoning. Stir to coat, and saute until shrimp turn pink and start to release a small amount of cooking liquid (no more than 5 minutes).

4. Add can of diced tomatoes, reduce heat to low, and cover skillet. Simmer for an additional 15 minutes.

5. Prepare the grits accordining to package directions. When done, add a healthy amount of freshly ground black pepper and the cheese, stir.

Top the grits with your shrimp mixture and dig in!

Sarah's Wine Pick: Since this recipe packs a fiery punch, you won't want to pair it with just any wine. A complex wine (anything aged, an intriguing red) will get lost on your tongue. Similarly, avoid anything high alcohol, since that will only fan the flames and enhance the heat. Ouch. Good low-alcohol picks include any vinho verde (usually under 10 %) or a sauvignon blanc. Try one from France's Sancerre region, where the sauvignon blanc is particularly fresh and subtly sweet/fruity.

Ian's Beer Pick: Following the same idea, something moderate in alcohol content but full in flavor will pair nicely with this dish. Try a toasty Red Ale or Nut Brown.