Shrimp and Grits

1 lb. fresh large shrimp

1/4 cup diced Bradley's smoked sausage or country ham
5 shiitake mushroom caps, sliced
1/4 cup carrots, small diced
1/4 cup leeks, split lengthwise and sliced thin
2 ounces quality bourbon
2 cloves garlic, minced
zest of 1 medium orange
1 cup  spinach leaves
6 grape tomatoes, split lengthwise
1 1/2 cups chicken stock
2 Tbsp. butter
2 to 3 cups cooked grits, seasoned with salt, pepper, and unsalted butter

This is a quick cook dish, like stir-fry, so have all of the prep completed before cooking.  Peel and devein shrimp.  Have grits cooked and ready.

Preheat a 10 to 12 inch saute' pan over medium high heat.  Season peeled, deveined shrimp with salt and pepper.  Add enough oil to coat the bottom of the saute' pan, about an ounce.  Add the shrimp and sausage or ham.  Saute' for a minute, stirring frequently.  Add the shiitakes, carrots and leeks.  Saute' for another minute, stirring frequently.  Add the bourbon to the pan off the heat, making sure not to catch yourself on fire.  Put pan back on heat and add garlic, orange zest, spinach and tomatoes.  Continue cooking for another minute or so.  Add the chicken stock.  Bring to a simmer and then stir in butter with pan off the heat.  Taste and adjust seasonings if necessary.  Divide grits into two bowls.  Top each with equal portions of shrimp goodness, making sure to get some broth.  Garnish with fresh snipped chives and thinly sliced orange. 

Slight variation of a recipe from Cypress Restaurant