Special thanks goes out to Cajun Blake for helping me secure a bag of Louisiana's finest groceries and spices. Having the right ingredients always helps make a recipe great. Hope everyone gets to try this one as it is one of our family's favorite dishes - if you like it a little spice in your life....
Spicy Low-Country Shrimp and Grits
Ingredients
Grits:
4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1/2 teaspoon red pepper flakes
1/2 tablespoon pepper sauce
4 ounces grated Cheddar
Shrimp:
1 1/2 pounds (21 count) shrimp, peeled and deveined
1 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
6 oz diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1/2 teaspoon cayenne pepper
2 small chopped piquillo peppers
1/2 teaspoon red pepper flakes
1/2 c cream to finish
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions
Directions
Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes or until crispy. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add cream, and fresh herbs and simmer for 2 to 3 minutes to finish. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.
Spicy Low-Country Shrimp and Grits
Ingredients
Grits:
4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1/2 teaspoon red pepper flakes
1/2 tablespoon pepper sauce
4 ounces grated Cheddar
Shrimp:
1 1/2 pounds (21 count) shrimp, peeled and deveined
1 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
6 oz diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1/2 teaspoon cayenne pepper
2 small chopped piquillo peppers
1/2 teaspoon red pepper flakes
1/2 c cream to finish
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions
Directions
Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.
Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes or until crispy. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add cream, and fresh herbs and simmer for 2 to 3 minutes to finish. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.
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