"The belly rules the mind."--Spanish Proverb

Spicy Low-Country Shrimp and Grits Recipe

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This recipe for Spicy Low-Country Shrimp and Grits, by , is from My Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 9, 2009


4 cups milk
tbsp1 tablespoon butter
1 tsp salt
1 tsp black pepper
1 cup stone-ground yellow grits
1 tbsp hot pepper sauce
1 tsp red pepper flakes
2 ounces shredded cheddar cheese

1-1/2 pounds large, shrimp, peeled and deveined
2 tbsp Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 tsp chopped garlic
1/4 cup (1/2 stick) unsalted butter
2 small piquillo peppers, chopped
1 tsp cayenne pepper
1 tsp red pepper flakes
1/4 cup red wine
1/4 cup fresh parsley, chopped
1/4 tsp salt
1/4 tsp black pepper
Sliced scallions (optional)

1. Grits: Bring milk, butter, salt and pepper to a boil in a medium saucepan. Stir in grits, pepper sauce and pepper flakes over low heat. Cook for about 45 to 50 minutes or until thick; add cheese and stir.

2. Shrimp: Meanwhile, toss shrimp in Cajun seasoning; set aside. Heat oil in a large nonstick skillet over medium heat. Add sausage and cook 3 minutes. Add garlic; stir 2 minutes.

3. Add shrimp and butter; cook for 2 to 3 minutes. Stir in piquillo peppers, cayenne and pepper flakes. Stir in wine, parsley, salt and pepper and simmer for 3 minutes. Place grits in shallow bowls with shrimp mixture over top. Garnish with scallions, if desired, and serve.




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