Spicy Charleston Stype Shrimp and Grits

By JimMac

Ingredients

• 2 pounds medium shimp, peeled and deveined
• Creole seasoning
• Salt
• 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, recipe follows
• GRITS
• 6 cups water
• Salt to taste
• 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
• 2 cups milk
• 1 cup heavy cream
• 8 tablespoons butter
• Freshly ground black pepper, to taste

Details

Servings 6

Preparation

Step 1

Season the shrimp with Essence and salt. Heat a large, heavy saute 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.

Grits:

In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.