Spicy Shrimp and Andouille Sausage over Grits |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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From The Boathouse, Charleston, South Carolina. Delicious!!! Ingredients:
1/3 cup green hot pepper sauce |
1/4 cup dry white wine |
1 shallot, chopped |
1 tablespoon fresh lemon juice |
1 tablespoon rice vinegar |
1 cup whipping cream |
5 cups water |
3 cups milk |
1/4 cup butter |
2 cups corn grits or 2 cups polenta |
1/4 cup olive oil |
1/2 lb andouille sausage, sliced |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
1 cup chopped onion |
4 cloves garlic, minced |
30 uncooked large shrimp, peeled and deveined |
4 plum tomatoes, chopped |
1 teaspoon cajun seasoning |
1 teaspoon old bay seasoning |
salt and pepper |
Directions:
1. Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
2. Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
3. Stir in 1/2 cup of cream; set aside.
4. Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
5. Gradually whisk in the grits.
6. Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
7. Heat olive oil in a skillet over medium heat.
8. Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
9. Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
10. Season to taste with salt and pepper.
11. Return hot-pepper cream mixture to a simmer.
12. Spoon grits onto 6 plates.
13. Spoon shrimp mixture over grits.
14. Drizzle hot-pepper cream sauce over and serve.
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