- 4
Ingredients
- Grits:
- 1/2 cup chopped yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon butter
- 1 teaspoon hot pepper sauce (i.e. Tabasco)
- 1 cup heavy cream
- 1 cup chicken stock
- 1 tablespoon Creole seasoning
- 1/2 cup quick grits
- 1/2 cup grated Monterey or Pepper Jack cheese
- Shrimp:
- 12 ounces Andouille sausage, cut in 1/2-inch dice
- 1 teaspoon butter
- 1 pound large (16 - 20) count shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1 teaspoon hot pepper sauce (i.e.Tabasco)
- Salt and pepper to taste
Preparation
Step 1
1) To make the grits: Melt butter in a medium nonstick skillet set over medium heat. Add onions and saute until soft, about 3 to 5 minutes. Add garlic and saute until fragrant, about 30 seconds longer. Add hot sauce, heavy cream and chicken stock and bring just to a simmer. Whisk in Creole seasoning and grits. Cook, stirring constantly until mixture begins to thicken, about 5 minutes. Remove from heat. Fold in cheese and let sit, covered, for 5 minutes.
2) To make shrimp: Melt butter in a large nonstick skillet set over medium heat. Add sausage and saute in butter until lightly browned. Add shrimp and cook for two minutes. Pour in cream and add hot sauce. Reduce heat and cook until cream thickens slightly and shrimp is cooked through, about 3 minutes. Season to taste with salt and pepper.
3) To serve: Spread grits on a small platter. Pour shrimp and sauce over grits.