South Carolina Shrimp:
3 cloves garlic, minced
peppers, red and green, 1 each, julienned
1/2 medium Vidalia or sweet onion, julienned
16 medium-size shrimp, uncooked
Andouille sausage, sliced
3 tablespoons olive oil
1 tablespoon Cajun seasoning
salt and pepper to taste
1/4 cup white wine
1 1/2 cup heavy cream

1. Remove shell and vein from shrimp.
2. Heat oil and sauté pepper, onions and sausage for about 3 minutes. Add shrimp, garlic and seasonings. Cook for 2 minutes.
3. Transfer mixture to a bowl and deglaze pan with white wine. Add cream and cook over medium heat until reduced by about one third. Combine with shrimp and sausage mixture and serve over grits.

Chef Paul’s Grits:
1 1/2 cups stone-ground grits
6 cups liquid
butter
 
“My grits take 1 1/2 to 2 hours to cook,” says Jagielski. “The key is to use 4 parts liquid to 1 part grits. I generally split the liquid between fish stock and cream.”

1. In a saucepan add grits to cold liquid. Cook uncovered over low heat, stirring often to prevent them from burning on the bottom. (Use a long-handled spoon and be careful — hot grits bubble and spatter as they boil.)
3. Add butter — the more the better.