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Spicy Shrimp And Andouille Over Charleston-Style Grits


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  • 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)


Servings 4


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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