Ingredients
- GRITS:
- 1 C Stone Ground Grits
- 3 C Water
- 1/4 t Salt
- 1 T Old Bay Seasoning
- 1/2 C Flour
- 1 Egg Beaten
- 1 Cup Plain Panko Bread Crumbs
- Vegetable Oil
- SHRIMP & SAUSAGE:
- 1 # Medium Shrimp Cleaned, Peeled & Devained
- 1/2 # Andouille Saugage 1/4" Slices
- 1 T EVOO x2
- 1 T Butter
- 2-3 Shallots Minced
- 3-4 Slices Roased Red Peppers Diced
- 4 Cloves Garlic Minced
- Dash Red Pepper Flakes
- 1 T Chili Powder
- 1 Pint Heavy Cream
- Salt & Pepper to Taste
- Fresh Parsley Chopped
Preparation
Step 1
GRITS:
Medium Sauce Pot High Heat, Boil Water, Slowly Add Mixture of Grits, Salt & Old Bay Seasoning, Stir to Mix & Keep from Sticking. Lower Heat, Cover Cook 5-7 Minutes Stirring. Remove from Heat when Thick, Allow to Cool.
When Cool, Add to Sprayed Sheet Pan or Muffin Pan About 3/4" Thick. Place in Freezer 1-2 Hours.
SHRIMP & SAUSAGE:
Large Skillet Medium Heat, Add EVOO-1 & Sausage. Cook 5-7 Minutes Until Brown. Remove & Set Aside, Keep Warm.
Large Skillet Medium Heat, Add EVOO-2 & Butter, Add Shallots, Roasted Red Peppers & Garlic. Cook 5-7 Minutes Until Soft. Add Shrimp, Stir, Cook About 5 Minutes Until Pink.
Add Red Pepper Flakes, Chili & S&P, Stir Constantly to Coat Shrimp.
Add Sausage & Cream, Reduce to Low Heat, DO NOT ALLOW TO BOIL. When Thick Ready
GRITS:
BEFORE CREAM -- Remove Grits from Freezer & Cut Into 3" Squares or Muffins. Coat with Flour, Egg Wash & in Ziploc Bag of Panko, Place in Frying Pan High Heat with Oil. Cook Until Brown on All Sides & Crunchy.
Place 2 Grit Cakes on Dinner Plate & Spoon Creamy Mixture Over.
Garnish wih Parsley.