Ingredients: |
Ingredients: Grits:
1 c grits
4 c water
4 c milk/cream/half & half
2 T butter
Shrimp Sauce:
1 T olive oil
1 lb link smoked sausage (andouille), cut in half and sliced 1/2-inch thick
2 lb shrimp, peeled and deveined
1 t creole seasoning
2 t minced garlic
1 c red bell pepper, diced
1 c green bell pepper, diced
1 c sweet onion, diced
2 c chicken broth
2 c half & half
2 T tomato paste
2 T butter, diced
Salt & Pepper, to taste
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Directions: |
Directions:For grits:
Add water, milk, and butter ito saucepan over medium-low heat until mixture reaches a light boil. Slowly add grits, whisking. Cook until tender. Remove from heat. Add salt and pepper to taste.
For shrimp sauce:
On stovetop, heat olive oil in dutch oven on medium heat. Add sliced sausage and cook until lightly browned. Remove to a plate lined with paper towels. Immediately add shrimp seasoned with creole seasoning, cooking until still pink (not completely done), then remove to a second plate lined with paper towels.
Add additional olive oil to pan if needed, then stir in garlic, bell peppers, and onion and cooked until soft and mostly translucent. Turn heat to low, then add in chicken broth and half & half. Let come to light boil, stirring up off the bottom of the pan. At this point, you can use an immersion blender to make a smooth sauce if desired (or to hide the veggies from picky eaters like my brother).
Add tomato paste, butter, sausage, and shrimp to the mixture, stirring to combine. Add salt and pepper to taste. Serve sauce over grits. You can top with shredded cheese and green onions if desired. |
This recipe for Shrimp & Grits is from