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Spicy Shrimp and Andouille Over Charleston-Style Grits (Emeril Lagasse) Recipe

Spicy Shrimp and Andouille Over Charleston-Style Grits (Emeril Lagasse) Recipe

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Spicy Shrimp and Andouille Over Charleston-Style Grits (Emeril Lagasse)

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Ingredients:

Serving

2 lb medium shimp, peeled and deveined
essence , recipe follows
salt
8 oz andouille sausage
1 tbsp vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 tsp minced garlic
1 1/2 cups chicken broth, or canned
1/4 cup heavy cream
2 tbsp finely chopped green onions
2 tbsp minced parsley
charleston-style grits, recipe follows
6 cups water
salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant !)
2 cups milk
1 cup heavy cream
8 tbsp butter
freshly ground black pepper , to taste
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Season the shrimp with Essence and salt. Heat a large, heavy saute 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 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.
Charleston Style 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.
Yield: 4 to 6 servings
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2266.18 Kcal (9488 kJ)
Calories from fat	623.24 Kcal
		% Daily Value*
Total Fat	69.25g	107%
Cholesterol	194.71mg	65%
Sodium	5057.95mg	211%
Potassium	679.78mg	14%
Total Carbs	301.35g	100%
Sugars	9.48g	38%
Dietary Fiber	13.36g	53%
Protein	111.4g	223%
Vitamin C	55.4mg	92%
Vitamin A	1.6mg	53%
Iron	41.6mg	231%
Calcium	304.3mg	30%

Amount Per 100 g
Calories	204.69 Kcal (857 kJ)
Calories from fat	56.29 Kcal
		% Daily Value*
Total Fat	6.25g	107%
Cholesterol	17.59mg	65%
Sodium	456.84mg	211%
Potassium	61.4mg	14%
Total Carbs	27.22g	100%
Sugars	0.86g	38%
Dietary Fiber	1.21g	53%
Protein	10.06g	223%
Vitamin C	5mg	92%
Vitamin A	0.1mg	53%
Iron	3.8mg	231%
Calcium	27.5mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.