Spicy Shrimp And Andouille Over Charleston-Style Grits
By á-170456
Ingredients
- 2 pounds medium shimp peeled, deveined
- Emeril's Essence see * Note
- Salt to taste
- 8 ounces andouille sausage
- 1 tablespoon 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 teaspoon minced garlic
- 1 1/2 cups chicken broth (or canned low-sodium chicken stock)
- 1/4 cup heavy cream
- 2 tablespoons finely-chopped green onions
- 2 tablespoons minced parsley
- Charleston-Style Grits (see Recipe)
Details
Servings 4
Preparation
Step 1
* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.
Season the shrimp with Essence and salt. Heat a large, heavy sauté 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.
This recipe yields 4 to 6 servings.
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