Spicy Shrimp with Andouille Sausage on Grits

Ready in 45 minutes

Top-ranked recipe named "Spicy Shrimp with Andouille Sausage on Grits"

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Great classic southern dish with Cajun twist.


Ingredients

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1/4 cup Green hot pepper sauce
1/4 cup Dry white wine
1 Shallot; chopped
2 tablespoon Fresh lemon juice
3/4 cup Whipping cream
1/2 cup Cream
2 1/2 cup Water
2 1/2 cup Chicken stock
3 cup Whole milk
1/4 cup Unsalted butter
2 cloves Garlic; minced
2 cup Corn grits
1 tablespoon Olive oil
8 ounce Smoked Andouille sausage; sliced
1 Red bell pepper; chopped
1 Green bell pepper; chopped
1/2 cup Onion; minced
4 cloves Garlic; chopped
30 large Shrimp; , uncooked, peeled and deveined - about 1 1/2 lbs
4 Plum tomatoes; chopped or 1 14 oz can diced tomatoes
1 teaspoon Cajun seasoning
1 teaspoon Old Bay Seasoning
1/2 teaspoon smoked paprika
1/4 cup Scallion; sliced, optional

Original recipe makes 8 Servings

Servings  

Preparation

Combine hot pepper sauce, wine, shallot and lemon juice in a heavy, small saucepan. Boil over medium heat until reduced by half.

Stir in 3/4 cup whipping cream and bring to boil. Remove from heat and reserve for later.

Bring 1/2 cup cream, water, chicken stock, milk, butter and garlic to simmer in heavy medium saucepan. Gradually whisk in grits.

Simmer until grits are very soft and thickened, stirring frequently, about 20-25 minutes.

Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, peppers, onion and garlic; saute until vegetables are tender, about 8 minutes.

Add shrimp, tomatoes, cajun seasoning, Old Bay seasoning and paprika and saute until shrimp are opaque in the center, about 4-6 minutes.

Meanwhile, bring hot-pepper sauce back to simmer and add to shrimp mixture. Season to taste with salt and pepper and add optional scallions, if desired.

Spoon grits onto 8 plates, dividing equally.

Spoon shrimp mixture over grits.

Notes

If corn grits are unavailable, substitute 2 cups regular yellow cornmeal and cook about 8-10 minutes.

If desired, some grated parmesan cheese can be added to the grits just before serving (about 1/4-1/2 cup).

Also, some crumbled bacon can be added at the end.

Credits

Added on Award Medal
Calories Per Serving: 380 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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