Shrimp and Grits

1 lb defrosted or fresh, headless, deveined shirmp with the tail removed
4 links chicken or turkey sausage (I like sundried tomato)
1/2 c sharp cheddar cheese spread
2 quarts chicken broth or stock
2 c milk
1 1/2 c quick cooking grits
2 leeks, halved lengthwise and sliced
2 red bell peppers, roughly chopped
4 cloves garlic, minced
2/3 c flour
1 T paprika
1 tsp Cajun seasoning
olive oil
Salt and Pepper


Coat the bottom of a large skillet with olive oil and heat over medium-high heat.
Add the sausage and cook until brown.
Remove the sausage from the pan and reserve.
Add the leeks, garlic and bell pepper to the pan and saute until soft, about 10 minutes.
Cover the veggies in the flour and stir to coat (add a little extra oil if you need to). Cook for about 2 minutes and then stir in 1 quart of chicken broth until all of the flour has dissolved. Bring to a boil, constantly stirring and then reduce the heat to medium-low.
Slice the sausage into 1/2 inch pieces and add back to the sauce along with the shrimp. Stir to coat everything well. Add the paprika and Cajun seasoning. Cook for 5-7 minutes until the shrimp are pink. Add Salt and Pepper to taste.

At the same time:
Bring 4 cups (1 quart) chicken broth and 2 cups of milk to a boil. When the liquid boils, stir in the grits, reduce the heat to medium and cover for 5 - 7 minutes until the grits are at your preferred consistency. Add Salt and Pepper. Stir in the cheese spread until completely melted. Recover the pan until you are ready to serve.

To serve:
Put the grits in the bottom of a shallow bowl and top with the shrimp and sausage sauce.