Southern Shrimp & Grits with Gravy

Directions

1. Cooked Grits
2. Add salt to water and bring to a boil.
3. Slowly stir in 1 cup grits, continue stirring and lower heat.
4. Add butter and continue cooking for about 30 minutes, stirring to prevent sticking and clumping.
5. Add sugar until thoroughly mixed in. Add half and half or milk until grits are a creamy consistency.
6. Cover, set aside and keep warm in double-boiler over very low heat.

1. Shrimp | Gravy
2. Heat oil in large skiller over medium-high heat. Add diced vegetables and saute until inions are transluscent.
3. Add cleaned, peeled and de-veined shrimp; saute for a few seconds or until pink. Remove all ingredients from the pan and set aside.
4. Now judge the amount of oil is left in the pan. If you don't have enough oil, add butter. Rule is: 2 tbls fat + 2 tbls flour + 1 cup liquid = 1 cup gravy So, if you don't have equal parts fat to flour, you'll have a mess!
5. Stir in equal amount of flour into the hot oil | butter mixture and cook at least 5 minutes. It should be the color of a nice caramel.
6. Add an equal amount of liquid (chicken broth) slowly to the gravy while stirring. It should begin to thicken pretty quickly. I like to use my whisk to keep it smooth and creamy and to avoid lumps.
7. Add salt and pepper to taste. At this point you can continue cooking to gravy to make it as thick or thin as your desire. If it needs thinning, just add a little more broth. DO NOT ADD FLOUR TO THICKEN. (If you must, mix flour and cold water separately in small bowl. Stir until smooth and then add to gravy)
8. Divide grits into your serving bowls. Spoon shrimp gravy sauce over grits. Garnish with green onion tops and serve with hot, buttery buttermilk bisquits and strawberry jam! Enjoy.