I love shrimp and grits with chorizo or andouille sausage. But I've got some merguez lamb sausage in my fridge and would love to do a variation using the merguez. I think the Shrimp and merguez will marry well together with perhaps a light sauce of sherry and cherry tomatoes. What cheese do you think will work well in the grits? I like to use an aged cheddar along with roasted corn in my girts, but wonder if the cheddar will pair well with the merguez.
What do you think foodies? Also, if you have a better idea for the sauce, I would love to hear about it!
Teresa in DC