Not So Southern Shrimp and Grits

We all know Southern cooking is delicious and I mean how could it not be, there is butter, butter and more butter, nice and healthy, right. I was in the mood for a good Southern meal, Shrimp and Grits, but wanted to try to make it a bit healthier. And hey, since I am no expert at Southern cooking, I figured I had an excuse to butcher the recipe and make it my way, a little less Southern, and a bit healthier.  I used polenta instead of grits, and substituted fat free half and half for heavy cream. It is by no means traditional Southern fare, but it is full of flavor and a great meal for a cold Sunday evening at home.

¼ Pound Andouille Sausage (Chopped into bite size pieces)

2 Shallots (halved and sliced)

3 Cloves Garlic (Chopped)

½ Yellow Onion (Chopped)

1 Small Bunch Green Onion, white parts (Sliced)

1 Medium Tomato (Chopped)

1 Teaspoon Butter

¾ Pound Peeled and De-veined Uncooked Shrimp

¾ Cup White Wine or chicken stock plus more for deglazing

5 Tablespoons Fat Free Half and Half

2 Teaspoons Paprika

Pinch of Cayenne Pepper

Salt & Pepper

Polenta

3 Cups Chicken Stock

1 Cup Uncooked Polenta

1 Cup Shredded Asiago Cheese

Salt to taste

Place a sprinkling of raw polenta on a plate with a sprinkle of Cayenne, Paprika and Salt, coat shrimp and let sit

Spray pan with cooking spray and render sausage for 3 minutes then remove from pan. Deglaze pan with a little white wine and add shrimp, cook for about two minutes and remove (they will not be completely cooked at this point). Add butter, white onion and shallot, cook for three minutes, add chopped garlic and cook until soft, about 5 minutes (at any point if the pan starts to get too dry add a little white wine or chicken stock).  Add ¾ cup wine (or chicken stock), sausage, green onion, and tomato and bring to a simmer, about 5 minutes. Add 2 tsp. Paprika, a dash of cayenne to give it a bit of a kick and salt and pepper to taste. Place shrimp back in pan and cook until cooked through, an additional 3-4 minutes.

Polenta

Follow instructions on package, but use stock instead of water. When polenta is finished, stir in grated cheese and salt if needed

Serve shrimp and sauce over polenta