Shrimp and Grits. Amen.

This is hands down, the best shrimp and grits I have ever made, eaten, or seen. Trust me on this one. And you had better make it before you do that ridiculous diet crap that everyone attempts on January 2. This is not for the faint of heart!

Shrimp and Grits. Amen.

Pour 1 cup of whole milk, 2 cups of half and half, and 3 cups of heavy cream in a 3 quart pot. Yes. You read that right.

Turn the heat to medium and slowly whisk in a cup of stone ground grits. I order mine from Carolina Plantation. The texture is perfect. Their number is 1-877-RICE-4-YOU. Allow it to cook until it is smooth and creamy. Add a few pats of butter and about a cup of grated cheddar cheese. Oh yeah, baby! Cover and keep warm.

Now, in a deep skillet or a dutch oven heat about 2 tablespoons of olive oil. Add a chopped medium white onion and a couple cloves of garlic, chopped. Cook for 2 minutes. Add a pound of sliced andouille sausage. Brown and cook until it gives off it's fat. Sprinkle in 1/4 cup of flour and make a blonde roux. Slowly pour in 2 cups of chicken stock. Stir to avoid lumps. Toss in 3 bay leaves. When it begins to simmer add 2 lbs of shelled shrimp with the tail left on. Poach the shrimp for a few minutes or until they become pink. DO NOT OVERCOOK THEM! Add a splash of cayenne pepper, the juice of 1/2 a lemon, kosher salt, and cracked pepper. Go ahead and throw in a few splashes of Tabasco. Stir in about 5 chopped green onions with their tops.

Spoon this over a mound of grits.

Tape your eyeballs sraight forward, because when you take a bite, they just may roll back in your head.

Damn. I think I just outdid myself. ;)