Pelican House Shrimp and Grits

Ingredients:

6 Lg. Gulf Shrimp

¼ lb. Skin-on spicy Andouille sausage

½ cup Stone ground grits with corn and cheddar cheese

2oz Bourbon and herb cream reduction

¼ cup Tin Roof Voodoo Bengal beer (to deglaze the pan)

1oz chopped green onions

Method:

Sautee the Andouille sausage and shrimp together. Add the bourbon herb reduction, then deglaze the pan with beer. Prepare your grits with the microwave or preferred method. Combine and plate.