Ingredients

• 2 pounds Wild Georgia Shrimp
• Olive oil, your favorite brand
• Crushed garlic cloves, divided
• Chopped basil, divided
• Lemon zest
• Handful of ground sausage
• Blue cheese, your favorite brand, for topping
• 1 cup stone ground grits
• 5 cups chicken stock
• 2 garlic cloves, for grits
• 1 cup parmesan cheese
• A handful of chopped basil, for grits
• 1/2 Vidalia onion
• 2 celery stalks
• 1 cup chopped, seeded tomatoes
• 2 crushed garlic cloves, for sauce
• Dry white wine, your favorite brand
• Balsamic vinegar
• Salt and pepper, to taste

Instructions

1. Peel and devein shrimp. Marinate in olive oil, garlic, chopped basil and lemon zest.
2. Put grits and chicken stock in a large pot. Shave or crush garlic into the liquid. Add salt. Let rest for a few minutes, then turn stove on high.
3. When boiling, turn to low and simmer for 45 minutes to an hour, stirring frequently.
4. Just before the grits are done, stir in parmesan cheese and add basil.
5. Chop onion and celery stalks and sauté in pan coated with olive oil. When clear, add tomatoes.
6. Add garlic, salt, and pepper to taste. When it's almost done, reduce with wine and a healthy splash of balsamic vinegar.
7. In a big skillet, sauté a small handful of ground sausage, then break it up.
8. When cooked, remove the sausage, place in the tomato sauce and sauté the shrimp in the remaining grease.
9. Flip the shrimp frequently and do not overcook.
10. Spoon a pile of grits on a plate. Top with several shrimp, ladle sauce over shrimp, and garnish with a few sprinkles of blue cheese.