Shrimp and Grits

Make the Grits
1 In a large saucepan, combine 2 cups of chicken stock and the milk. Over medium-high heat, bring the mixture to a simmer. (You don't want to bring it to a boil and scald your milk, so be sure to keep an eye on the mixture!)
2 Whisk in the grits, then season generously with salt and pepper to taste.
3 Reduce the heat to low, then cover and cook, stirring often to reduce clumping, until the liquid is absorbed. This will take around 35 to 40 minutes.
4 Once the liquid has been completely absorbed, add the additional cup of stock, then adjust seasonings as needed.
5 Let sit for a few minutes to absorb the rest of the liquid, then serve hot.
Make the Shrimp
1 Place the peeled and deveined shrimp in a large mixing bowl and toss with the Cajun seasoning and kosher salt.
2 Warm the olive oil over medium heat, then add the shrimp, garlic and sausage. Cook, stirring occasionally, until the shrimp are lightly browned.
3 Add the wine and parsley to the pan, and cook until the liquid is reduced in volume by half.
4 Next, add the stock. Turn up the heat to high, and bring the mixture to a boil. Remove from the heat.
5 Dollop the warm grits into serving bowls and scoop equal portions of shrimp over the grits.
6 Return the shrimp sauce to high heat, and bring to a boil. Reduce the heat to medium and cook until the sauce has reduced in volume by half. (This should take just a few moments.)
7 Remove from the heat, then whisk in the butter until melted and incorporated in the sauce.
8 Spoon the sauce over the shrimp and grits, and garnish with more parsley.
9 Serve immediately, and enjoy.