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Spicy Shrimp and Andouille over Charleston-Style Grits Recipe

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This recipe for Spicy Shrimp and Andouille over Charleston-Style Grits, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pds medium Shrimp, peeled and deveined
Essence
Salt
8 oz Andouille Sausage
1 Tbsp Vegetable Oil
1 c finely chopped Yellow Onion
½ c finely chopped Red Bell Pepper
1 tsp minced Garlic
1 ½ c Chicken Broth
¼ c Heavy Cream
2 Tbsp finely chopped Green Onions
2 Tbsp minced Parsley
Charleston-Style Grits

Directions:
Directions:
For Grits: In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.

For Shrimp: Season the shrimp with Essence and salt. Heat a large, heavy sauté pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 Tablespoons of essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.©



 

 

 

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