Local Republic’s Shrimp and “Grits”

In a large skillet, brown sausage over medium heat for about 5 minutes, taking care to turn and keep sausage from burning. Stir in onion and celery and cook until vegetables are translucent, about 5 minutes. Stir in flour and thyme, then add bay leaves and cook 1 minute. Add stock and stir constantly to make a smooth sauce, about 5 minutes.

While sauce is cooking, make “grits.” In a medium saucepan, combine cream and water and bring to a boil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in cornmeal and keep whisking until mixture thickens, about 3 minutes. Remove from heat and fold in pimento cheese. Cover and keep warm.

Once sauce is smooth, add shrimp and simmer until just cooked through, 4 to 6 minutes depending on the size of the shrimp.

When shrimp is cooked, divide “grits” between four serving dishes and use the back of the spoon to create a crater in the cornmeal. Divide shrimp and sausage between the four serving dishes. Sprinkle with green onions and shake paprika around the rim of the dish. Serve immediately.