Cajun Shrimp & Grits

Recipe printed from chiknpastry.com

Cajun Shrimp & Grits
Adapted from The Boathouse in Charleston, SC via Epicurious.com; serves 6

this is a great recipe even if you aren't in the grits camp, but you have to enjoy a lil' spice in your life! alternatively, you could omit the hot sauce on top, but to me, that's the best part :).

ingredients
hot pepper cream sauce
1/3 c hot sauce (preferably Frank's)
1/4 c dry white wine
1 shallot, chopped
1 T fresh lemon juice
1 T rice vinegar
1 c half & half (divided, half is for grits)

grits
5 c water
3 c 2% milk
1/4 c (1/2 stick) unsalted butter
2 c corn grits (not 'quick cooking' grits)

everything else
1/4 c olive oil
8 oz smoked andouille sausage*, casings removed
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 c minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, deveined
4 plum tomatoes, chopped
2 t Cajun seasoning
2 t Old Bay seasoning
chives, minced, for garnish

instructions
Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 c, about 15 minutes. Stir in 1/2 c half & half. Cover and refrigerate (can make in advance).

Bring 1/2 c half & half, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 45 minutes to 1 hour.

Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.

Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.

*andouille sausage is is spicy, smoked pork & beef sausage. I get mine from the sausage case @ Whole Foods, but if you can't find it, you can substitute any other spicy sausage and either slice it thinly or remove the casings and use it ground.


Comments