This recipe that won 2nd place in the 2006 Real Men Cook competition in Atlanta. This dish is another result of my life time of experimenting in the kitchen. Served in martini glasses, this dish would be a perfect highlight for a brunch or dinner party. To mix things up try serving the sauce over pasta baked potatoes, pizza dough, rice, or mash potatoes.
Special thanks to Mom, Paula, Karine and Pam for all their help at the event. See photos below.
| Ingredients | ||
| GRITS | ||
| Dixie Yellow Grits |
2
| cup |
| Water |
8
| cups |
| Salt |
1
| tsp |
| Butter |
4
| tbl |
| Milk |
1
| cup |
| SAUCE | ||
| Campbell's Cream of Mushroom |
2
| 10.5 oz cans |
| Breakstone Sour Cream (use can to measure) |
10.5
| oz |
| Med Cheddar Cheese grated |
4
| oz |
| Louis Rich Ground Turkey Breakfast Sausage |
8
| oz |
| Louis Rich Smoked Turkey Sausage Diced |
8
| oz |
| Shrimp (Med) |
1
| lb |
| Multi Color Peppers chopped med |
1.5
| Med |
| Onion chopped med |
1
| Med |
| Margarine |
1/3
| cup |
| Italian Seasoning |
1
| tsp |
| Garlic Power |
1
| tsp |
| TOPPINGS | ||
| Cheddar Cheese grated |
4
| oz |
| Tomatoes diced |
2
| Med |
| Louis Rich Turkey Bacon crumbled |
12
| Slices |
Serves: 8-10, Preparation time: 35 min
Cooking Grits:In a 4 quart sauce pot, add salt to water and bring to boil in a saucepan. Add grits stirring constant-ly reduce heat until grits thicken, stir in milk and then add butter, reduce temp to low. Stir occasion or add additional milk or water to main thickness. Simmer on low until ready to serve, stirring and adding milk to maintain thickness - (ingredients should not be able to sink into grits).
Cooking Sauce:Combine cream of mushroom, source cream, cheese, seasoning and butter in a 4 quart sauce pot and cook on lowest heat. In 10 inch skillet cook ground breakfast turkey sausage when nearly done, mix in diced smoked turkey sausage and cook until ground sausage is well done, then add sausage mixture into simmering sauce mixture. Clean sauce pan, melt 2 tlb of butter, and sauté vegetables (1 min). Add shrimp, sauté' along with vegetables until pink. Drain vegetable and shrimp mixture, then stir into simmering sauce.
Serving suggestions:Place grits 2/3 of 8oz martini glass, add 1/3 sauce, and then add toppings. I prefer a mix of red, green, and orange or yellow peppers. Can add pepper and garlic salt to taste to sauté' of veggies and shrimp.
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