Foodie Fridays: Low Country Shrimp & Grits

This is one of my favorite Summer-time Comfort Foods! You can always grill the shrimp and sausage if you like.
Serves 6-8

Ingredients

2 (15 oz) can chicken broth

2 cups Quick Cooking Grits

1 (15 oz) can Evaporated Milk (or whole milk)

Salt & Pepper to taste

1/2 cup shredded Parmesan Cheese, shredded (optional)

2 tablespoons canola oil

1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices

1 small onion, sliced

1 (8 ounce) package sliced fresh mushrooms

1 ear corn on the cob, kernals cut off

1/3 cup chopped fresh tomato

1 pinch kosher salt

1 pound uncooked shrimp, peeled and deveined

1/3 cup chopped fresh flat-leaf parsley

Directions:

1. In a large saucepan, bring the chicken stock and milk to a boil (watch carefully... it will boil over in a heartbeat.) then stir in the grits and salt and pepper. Cook the grits until thick and the chicken broth has been absorbed, about 7 minutes, stirring occasionally to break up grits. Add cheese and stir to combine. Remove the grits from the heat, and set aside.
2. Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Add the onion and cook until the start to turn translucent. Stir in the mushrooms, and cook and stir the mixture until the mushrooms and corn have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
3. Stir in the parsley and serve over hot cooked grits.