Spicy Shrimp with Andouille Sausage on Grits Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tbsp fresh lemon juice
1 tbsp rice vinegar 1 cup whipping cream
5 cups water
3 cups whole milk
1/4 cup unsalted butter
2 cups corn grits (white)
If n/a, can use yellow grits, also known as polenta.
1/4 cup olive oil
8 oz. smoked andouille sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, de-veined
4 plum tomatoes, chopped
1 tsp Cajun seasoning
1 tsp Old Bay seasoning
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Directions: |
Directions:Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan.
Boil over medium heat until reduced to 1/2 cup, about 15 minutes.
Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)
Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits.
Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; saute until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun and Old Bay seasoning and saute until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: I often add more shrimp and sausage than the recipe asks for. The hot pepper sauce is hot, but absolutely makes this dish. One of our favorites!
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