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Name: Garlic Shrimp and Grits
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 3 tablespoons unsalted butter, divided; 1 tablespoon oil; 1/3 pound tasso or andouille sausate cut into 1/2 inch cubes; 1/3 cup red bell pepper chopped; 1/3 cup green onions chopped; 6 cloves garlic minced; 1 pound large fresh shrimp (16/20 count) peeled and deveined; 3 tablespoons All purpose flour; 2 cups Low sodium chicken broth or shrimp stock room temperature; 3 teaspoons Worcestershire sauce; 2-3 teaspoons fresh lemon juice; 1/8 teaspoon cayenne; 1/8 teaspoon black pepper

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INGREDIENTS

3 tablespoons unsalted butter, divided
1 tablespoon oil
1/3 pound tasso or andouille sausate ; cut into 1/2 inch cubes
1/3 cup red bell pepper ; chopped
1/3 cup green onions ; chopped
6 cloves garlic ; minced
1 pound large fresh shrimp (16/20 count) ; peeled and deveined
3 tablespoons All purpose flour
2 cups Low sodium chicken broth or shrimp stock ; room temperature
3 teaspoons Worcestershire sauce
2-3 teaspoons fresh lemon juice
1/8 teaspoon cayenne
1/8 teaspoon black pepper

Servings

INSTRUCTIONS

2 Add bell peper, onion and garlic to skillet; cook, stirring constantly, until softened and slightly browned. Scraping up brown bits from meat, 3-5 minutes. Transfer to bowl with meat.

3. Add shrimp to skillet, cook until pink on both sides and firm, 2-3 minutes, Transfer shrimp to bowl with vegetables.

4. Add remaining 2 tablespoons butter to skillet and let melt, whisking and scraping up any bits left in the skillet. Turn heat off and add 3 tablesppons flour, whisking until fully incorporated and cook 1-2 minutes. Whisk in broth slowly, starting with 2-3 tablespoons to gradually incorporate into flour mixture. Once broth and flour mixture are fully incorporated, add Worcestershire, lemon juice and peppers. Bring to boil over medium heat and stirring to scrap up and bits left in pan. Reduce heat and let simmer until thickened.

5. Taste and adjust seasonings.

6. Return meat, shrimp and vegetables to skillet and stir until heated through.

Serve with White Cheddar Grits.

NOTES

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Garlic Shrimp and Grits

3 tablespoons unsalted butter, divided 
1 tablespoon oil 
1/3 pound tasso or andouille sausate cut into 1/2 inch cubes
1/3 cup red bell pepper chopped
1/3  cup green onions chopped
6 cloves garlic minced
1 pound large fresh shrimp (16/20 count) peeled and deveined
3 tablespoons All purpose flour 
2 cups Low sodium chicken broth or shrimp stock room temperature
3 teaspoons Worcestershire sauce 
2-3 teaspoons fresh lemon juice 
1/8 teaspoon cayenne 
1/8  teaspoon black pepper

1  In a 12 inch skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium heat.  Add tasso or andouille, stirring occasionally until brown on all sides 10-15 minutes.  Using slotted spoon remove tasso/andouille to paper towel lined plate, reserving drippings in skillet.  Drain meat and transfer to bowl.
2 Add bell peper, onion and garlic to skillet; cook, stirring constantly, until softened and slightly browned.  Scraping up brown bits from meat, 3-5 minutes.  Transfer to bowl with meat.  
3. Add shrimp to skillet, cook until pink on both sides and firm, 2-3 minutes, Transfer shrimp to bowl with vegetables.
4. Add remaining 2 tablespoons butter to skillet and let melt, whisking and scraping up any bits left in the skillet.  Turn heat off and add 3 tablesppons flour, whisking until fully incorporated and cook 1-2 minutes.  Whisk in broth slowly, starting with 2-3 tablespoons to  gradually incorporate into flour mixture.  Once broth and flour mixture are fully incorporated, add Worcestershire, lemon juice and peppers.  Bring to boil over medium heat and stirring to scrap up and bits left in pan.  Reduce heat and let simmer until thickened. 
5. Taste and adjust seasonings.
6.  Return meat, shrimp and vegetables to skillet and stir until heated through.

Serve with White Cheddar Grits.

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Nutrition

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Serving Size: 1 Serving (197g)
Recipe Makes: 4 Servings

Calories: 161
Calories from Fat: 123 (76%)

Amt Per Serving		% DV

	Total Fat 13.7g	18 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 7.5g
Cholesterol 0mg		0 %
Sodium 44mg		2 %
Potassium 110.3mg		3 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 8.1g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 161

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