- 1 pound Andouille sausage, diced
- 6 cups chicken stock
- 1 cup scallions
- 2 cups stone-ground grits
- 1 pound bacon
- 2 pounds medium shrimp, peeled
- Lime or lemon pepper (to taste)
- 8 ounces cream cheese
- 6 limes, cut in half
Add diced andouille sausage, chicken stock and scallions to a large pot and bring temperature to medium. Add grits when the mixture begins steaming and stir occasionally to prevent burning.
Cook bacon until crisp; remove bacon to drain and reserve the drippings. Season uncooked shrimp generously with citrus pepper. Add the cream cheese to the grits, stirring until it melts into the grits; reduce to low heat. Juice the limes and add to the bacon drippings. Whisk together and bring to high heat. When bubbles form in the skillet, add the shrimp. Cook shrimp until pink and firm, usually about 3 minutes, watching carefully to not overcook. Remove shrimp from skillet and place in a separate bowl.
Stir lime juice and bacon drippings into the pot of grits.
Plate the grits and top with shrimp and bacon.