Shrimp and Grits

This is not night-shade free with the inclusion of andouille but sometimes, you just gotta live a little.


  • 3 strips of bacon
  • 1/2 link of Andouille, sliced and diced
  • 1 lbs shrimp, peeled and deveined
  • 1/2 Vidalia onion, diced
  • 3 stocks of celery
  • 4 cloves of garlic
  • 1 Tablespoon lemon zest
  • 2 Tablespoons of night shade free tomato paste
  • Juice of half a lemon
  • 1/4 cup of dry white wine
  • 1/4 cup of chicken or seafood stock
  • 1/2 cup of parsley, chopped
  • 1/4 cup of Manchego cheese
  • Salt
  • Black Pepper
  • White pepper


  1. Fry the bacon until crispy in a large skillet or cast iron.  Remove from pan and chop.
  2. Add the sausage to the pan and sear.  Remove and chop.
  3. Add the shrimp in the drippings and sear on both side.  Don’t over cook.
  4. Deglaze the pan with white wine and add all of the vegetables to the pan.  Saute  5 minutes.
  5. Add stock, half the zest and lemon juice.  Simmer for 5 minutes.
  6. Add the sausage, bacon and shrimp.  Heat throughout.
  7. Salt and pepper to taste.
  8. Top with parsley, zest and cheese.
  9. Serve over plain grits or cheese grits

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