Spicy Low-Country Shrimp and Grits

By june

Ingredients

• Grits:
• 4 cups milk
• 1 tbsp unsalted butter
• 1 tsp salt
• 1 tsp black pepper
• 1 cup stone-ground yellow grits (not instant or quick cooking)
• 1 tsp hot pepper sauce
• 1/2 tsp red pepper flakes
• 1/2 cup shredded cheddar cheese
• Shrimp:
• 1 1/2 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1/4 lb diced andouille sausage
• 2 tsp chopped garlic
• 2 tsp unsalted butter
• 1/2 tsp cayenne pepper
• 1/4 tsp red pepper flakes
• 1/4 cup red wine
• 1/4 cup fresh parsley, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• Sliced scallions (optional)

Preparation

Step 1

For grits, bring milk, butter, salt and pepper to a boil in a medium sauce pan. Stir in grits, pepper sauce and pepper flakes over low heat. Cook for about 45 to 50 minutes or until thick; add cheese and stir.
For shrimp, toss shrimp in Cajun seasoning; set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add sausage and cook 3 minutes. Add garlic; stir 2 minutes.
Add shrimp and butter; cook for 2 to 3 minutes. Stir in cayenne and pepper flakes. Stir in wine, parsley, salt and pepper and simmer for 3 minutes. Place grits in shallow bowls with shrimp mixture over top. Garnish with scallions, if desired, and serve.