In a heavy-bottomed saucepan, bring the chicken stock, and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender and translucent, and add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
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|Serving Size: 1 Recipe (6494g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 7220 (57%)|
|Amt Per Serving||% DV|
|Total Fat 802.3g||1070 %|
|Saturated Fat 246.7g||1233 %|
|Monounsaturated Fat 322.3g|
|Polyunsanturated Fat 165.3g|
|Cholesterol 5599.2mg||1723 %|
|Sodium 8364.4mg||288 %|
|Potassium 11535.7mg||304 %|
|Total Carbohydrate 140.2g||41 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 134.5g|
|Protein 1127g||1610 %|
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Calories per serving: 12594
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