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Shrimp and Grits with Andouille Cream Sauce


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Rate this recipe 4/5 (2 Votes)


  • 3 TBS butter, divided (2 TBS / 1 TBS)
  • 1 1/2 lbs uncooked large shrimp, peeled, deveined
  • 8 oz Andouille sausage or Tasso ham, cut into 1/2" cubes
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1/2 cup heavy cream (for shrimp)
  • 1/3 cup heavy cream (for grits)
  • 1/2 TBS chopped fresh parsley
  • 1/2 TBS chopped fresh thyme
  • 2 3/4 cup water
  • 1 cup quick-cooking grits


Servings 4
Preparation time 10mins
Cooking time 25mins


Step 1

1. Melt 2 TBS butter in heavy large skillet over medium-high heat. Add shrimp, stir 1 minute. Using slotted spoon, transfer shrimp to bowl. Add sausage (or ham) and garlic to skillet. Saute 1 minute. Add wine. Boil until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes. Season to taste with salt and pepper.

2. Meanwhile, bring 2 3/4 cup water to boil in large, heavy saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 TBS butter; season grits to taste with salt and pepper. Spoon grits into shallow bowls. Top with shrimp and sauce.

Makes 4 servings. Each serving = 18 Weight Watchers points.


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