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.

Chicken and Butternut Squash Risotto

Inspired from the dish with the same name at Brio.

Olive Oil
2 small butternut squash, roasted with olive oil and salt
1 roasted chicken, pulled
4 cloves of garlic, minced
1 1/2 cups Risotto
4 cups chicken broth
1/4 lb prosciutto di parma
2 T Butter
1/4 c basil, sliced
1 c parmesan cheese

Peel and cut the butternut squash into small cubes. Drizzle with olive oil and salt and then roast for 30 minutes at 400.

Pull the meat from a chicken that has been roasted using your favorite method (or make it easy and pick up a rotisserie chicken from your grocery store.)

When the squash is done:
Heat a heavy pot that is just coated with olive oil. When the oil is hot, add the roasted squash and stir to coat in the oil, then add the garlic (stir) and then the Risotto. Cook for about 1 minute and then add the broth. (Yes, this is not the standard way of heating the broth and adding slowly. )

Cook for 20 - 30 minutes, occasionally giving it a stir - but not too often or the squash will turn to mush.
When the risotto still has just a little bite to it, but is almost done:
Stir in the chicken and prosciutto, letting it cook to heat through the chicken for about 3 minutes.
Stir in the butter until its melted.
Stir in the basil.
Stir in the cheese until melted.

Serve immediately with crusty bread or a garden salad.