"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Emeril's Smothered Shrimp, Andouille Sausage, and Grits Recipe

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This recipe for Emeril's Smothered Shrimp, Andouille Sausage, and Grits, by , is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Katherine Tabor

Category:
Category:

Ingredients:  
Ingredients:  
•1 tablespoon olive oil
•2 tablespoons unsalted butter
•3 pounds large, preferably head-on, 21 to 25 count shrimp, peeled and deveined (shells reserved for making stock)
•1 tablespoon paprika
•1 1/2 teaspoons salt
•1/4 teaspoons cayenne
•6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
•1 cup onion, cut into small dice
•2 tablespoons minced shallots
•1 tablespoon minced garlic
•1 tablespoon minced scallion (white and green parts)
•2 cups chopped vine-ripened tomatoes
•1 cup shrimp stock, chicken stock, or vegetable stock
•1/3 cup sour cream
•2 tablespoons minced scallion greens
•Chopped parsley for garnish
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Creamy Stone Ground Cheese Grits
3 cups water
3 cups whole milk
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
3/4 cup stone-ground grits
1/2 pound white Cheddar cheese, grated

Directions:
Directions:
1. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.

2. While the butter melts, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the skillet and sear for 1˝ minutes per side, then transfer to a plate.

3. Add the remaining 1 tablespoon of the butter to the pan and let it melt. Add the andouille and cook, stirring often, until much of the fat has rendered and the andouille is crisp, about 3 minutes. Add the onion to the pan and sauté, stirring often, for 2 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes, cook for 1 minute, then raise the heat to high and add the shrimp stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.

4. Spoon the shrimp and sauce over the Creamy Stone Ground Grits and sprinkle with the green portion of the scallions and the parsley. Serve the shrimp and grits hot.
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Creamy Stone Ground Cheese Grits

1. To make the cheese grits, combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in the grits and cook, stirring frequently so the grits don’t stick to the bottom of the pan, for 1 1/4 hours to 1 1/2 hours. (Editor’s Note: We found that, depending on the size of the pan and the flame, the grits were sometimes creamy and done after 45 to 60 minutes. Still, the longer you cook them, arguably the creamier they become. If the grits absorb all of the water and milk during cooking, add a little hot water as needed to thin out the grits until they reach the desired consistency.)

2. Remove the pan from the heat and stir in the remaining 1 tablespoon of the butter and the Cheddar cheese. Serve the cheese grits immediately or set aside for a little while and reheat over very low heat.

Personal Notes:
Personal Notes:
To die for: this is one of my most favorite meals ever. However, I might recommend trying any kind of "grillades" over grits ... any of the brisket, pork, roasted beef recipes you like. Dee-licious!

 

 

 

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