(about 1/2 pound)- medium or large. Okay to use 1/2 pound of cheaper small bay shrimp.
of favorite beer - okay to substitute veggie or chicken stock.
garlic - chopped
onion - chopped
of chopped chives - or any favorite fresh colorful garnish, like parsley, optional.
lemon pepper - or pepper with tsp. of lemon juice.
cayenne pepper - or to preferred heat level.
dried chicken stock - or 1 crushed bouillon cube (okay to use 1/4 cup of liquid chicken stock, too -- if adding liquid, you may need to add a couple of extra minutes of cooking time to reduce sauce)
butter* - and an optional extra pat for Cheese Grits.
Salt and pepper to taste
of Cajun seasonings
of Grits - instant or regular.
of shredded cheddar cheese - okay to use small chunks, just make sure to blend well to melt when adding to hot grits.
I love most spicy foods and love just about anything Cajun so when I first found Cajun chicken sausage at the store a few years back I decided to give it a try in this recipe and have been using it in place of smoked sausage ever since
Be careful not to overcook or shrimp will be tough. Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Add shrimp in a single layer and season with 1 tsp salt and ¼ tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side)