For the grits: In a medium, heavy bottomed saucepot, bring water and salt to a boil over medium high heat. Slowly whisk grits into boiling mixture.
Stir continuously, bring pot back to a boil and cover with a lid. Lower temp. to low.
Let grits cook 30 minutes, stirring occasionally with a wooden spoon and adding more water as necessary.
Stir in white queso sauce and adjust seasoning.
For the topping: In a large, deep skillet, heat oil. Once hot, add sausage and cook until browned 3-5 minutes. Remove from the pan with a slotted spoon and set aside.
In the same skillet, melt butter. Once melted, add spices and cook for 30 seconds. Add shrimp, cook until opaque, about 5 minutes. Add sausage back in and heat through. Stir in cilantro and scallions.
Pour 4 oz. of grits into each of 5 shallow bowls.
Top with 1/5 of the sausage and shrimp mixture.
Ingredients
3 cups water
1 tsp. salt
1 cup Chef-mate® Que Bueno White Queso
whole grains
2 tbsp. oil, nuetral
14 oz. sausage, fully cooked, smoked, sliced
3 tbsp. butter, unsalted
1 tsp. paprika, smoked
1 tsp. garlic, powder
1/2 tsp. cumin, ground
1/2 tsp. oregano, dried
1/4 tsp. pepper
1 lb. shrimp, peeled, deveined, tails off
salt, to taste
1/4 cup cilantro, fresh, chopped, for garnish (optional)
1/4 cup scallions, fresh, sliced, for garnish (optional)
