Spicy Low-Country Shrimp and Grits |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Ingredients:
4 cups milk |
1 teaspoon salt |
1 teaspoon course ground black pepper |
1 tablespoon butter |
1 cup stone-ground yellow grits |
1 teaspoon red pepper flakes |
1 tablespoon pepper sauce |
2 ounces grated cheddar |
1 1/2 pounds (21 count) shrimp, peeled and deveined |
2 tablespoons cajun seasoning |
1/4 cup extra-virgin olive oil |
1/4 pound diced andouille sausage |
2 teaspoons diced garlic |
1/4 cup butter |
1 teaspoon cayenne pepper |
2 small chopped piquillo peppers |
1 teaspoon red pepper flakes |
1/4 cup wine (spanish rioja) |
1/4 cup chopped fresh herbs ( parsley, thyme, basil) |
salt and freshly ground black pepper |
sliced scallions |
Directions:
1. Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
2. Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.
3. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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