SHRIMP & GRITS

1 cup grits or polenta (not instant)
4 tablespoons unsalted butter, thinly sliced
¼ cup crème fraîche
¼ cup olive oil
½ lb smoked andouille sausage, thinly sliced (optional)
1 red bell pepper, seeded and thinly sliced
1 yellow onion, diced
4 cloves garlic, minced
1 lb large shrimp, peeled and deveined
1 can (15 oz) diced tomatoes
2 teaspoons Old Bay or other seafood seasoning
Kosher salt and freshly ground pepper
Chopped fresh flat-leaf parsley, for garnish
 
Serves 4-6
 
In a 5-qt dutch oven over high heat, bring 41⁄2 cups water to a boil. Gradually whisk in the grits, then reduce the heat to low and dot the grits with the butter. Simmer, stirring frequently, until the grits are very soft and thickened, about 30 minutes, adding more water if the mixture becomes too dry. Fold in the crème fraîche. Transfer the grits to a bowl and cover with aluminum foil. Wipe out the pot with a paper towel.
 
Place the pot over medium heat and warm the oil. Add the sausage (if using), bell pepper, onion, and garlic and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the shrimp, tomatoes with their juices, and Old Bay seasoning and cook, stirring occasionally, until the shrimp are opaque throughout, about 6 minutes. Season with salt and pepper.
 
Divide the grits among the bowls, spoon the shrimp mixture on top, garnish with parsley, and serve right away.