Shrimp and Grits with Linguica and Swiss Chard

I am a southern girl from Kentucky so grits run through my blood! A classic southern dish we all know is shrimp and grits. I love shrimp and grits and there is no need to improve on the recipe…but I did anyway.

Shrimp and Grits with Linguica and Swiss Chard

3 T. olive oil

1 yellow onion diced

1 bunch of swiss chard chopped

3 links of linguica or chorizo sausage sliced (I prefer chorizo but linguica is milder for the kids!)

1/2 lb. of shrimp

3 cloves of garlic minced

2 T. butter

2 T. flour

2 cups of chicken stock

salt and pepper

In a large skillet over medium-high heat, heat the olive oil and add the onion and garlic, lightly salt and cook until softened. Add the sausage and cook until it is nicely browned around the edges. Add the swiss chard, salt it lightly and mix it in, to wilt and cook with the rest of the ingredients. Add the shrimp, they should cook very quickly. Lastly, make a gravy in the bottom of the pan. Push all the ingredients to the sides of the pan and add the butter into the middle. Once it is melted, add the flour and mix together to form a paste like consistency, whisk in the stock and mix the sauce throughout everything in the pan. {Make grits! I usually make them in the microwave! 3 cups of water and 1 cup of grits for about 5 minutes, then stir in some butter and salt and pepper. Done!} Serve the shrimp and linguica over grits. Mmmmmmm. I’m hungry now.

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