Shrimp And Grits With Andouille Cream Sauce Recipe 45

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SHRIMP AND GRITS WITH ANDOUILLE CREAM SAUCE



Shrimp and Grits with Andouille Cream Sauce image

Shrimp and Grits with Andouille Cream Sauce

Provided by Nikki Lee - Soulfully Made

Categories     Main Dish

Time 30m

Number Of Ingredients 16

3 tablespoons butter (divided)
1 1/2 pounds uncooked large shrimp (peeled, deveined)
1 slice thick cut hickory or Applewood smoked bacon (diced)
4 ounces andouille sausage (diced into small cubes)
1 large garlic clove (minced)
1/8 cup sweet onion
1/8 cup bell pepper
1/2 cup dry white wine or chicken broth
3/4 cup plus 1/3 cup heavy whipping cream (divided)
Cayenne pepper to taste (I use 1/4 teaspoon)
1/2 tablespoon chopped fresh Italian parsley
1/2 tablespoon chopped fresh thyme
2 3/4 cups water or chicken broth
1 cup quick-cooking grits
1 ½ to 2 teaspoons salt
1 ½ to 2 cups sharp cheddar

Steps:

  • Bring, 2 ¾ cups water (or chicken broth), grits, and salt to a boil over medium high heat in a saucepan with lid.
  • Stir in 1/3 cup cream, 2 tablespoons butter, and cheese, reduce to medium low to low and cover.
  • Simmer, stirring grits occasionally, until grits are tender about 5 to 6 minutes.
  • Meanwhile, melt one tablespoon of butter in a skillet over medium high heat.
  • Add shrimp and cook for one minute.
  • Remove shrimp with a slotted spoon (as to keep drippings in pan) and transfer to a bowl.
  • Add bacon, sausage, onion, bell pepper, and garlic to skillet. Sauté until onion and pepper begin to soften, about 3 minutes.
  • Add wine. Boil for about 3 minutes or until reduced by half.
  • Add ¾ cup cream, parsley, thyme, cayenne pepper, and shrimp. 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, if desired (I usually don't need to add any).

Nutrition Facts : ServingSize 1 1 serving, Calories 784 kcal, Carbohydrate 35 g, Protein 44 g, Fat 53 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 361 mg, Sodium 2600 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 g

CAJUN SHRIMP AND GRITS WITH CREAM SAUCE AND ANDOUILLE CHICKEN SAUSAGE



Cajun Shrimp and Grits with Cream Sauce and Andouille Chicken Sausage image

This is my Family-friendly Cajun Shrimp and Grits with Cream Sauce with seared shrimp in a creamy smoky cajun sauce with chicken andouille sausage and pimiento. Served over creamy, cheesy grits. My version also uses coarse cornmeal, which has a bit more texture than traditional Southern white grits. It's family-friendly because it's flavorful enough for the adults, but the spice is mild enough for the kiddos. It's an easy family dinner!

Provided by Carrie Tyler

Categories     Main Course

Number Of Ingredients 28

1/2 teaspoon Chili powder
1/4 teaspoon Ground Cumin
1/2 teaspoon Dried Oregano
1/2 teaspoon Garlic Powder
1/4 teaspoon Smoked Paprika
1/2 teaspoon Onion Powder
1/2 teaspoon Cayenne Pepper or to taste
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
3 links Andouille Chicken Sausage, fully cooked
1 pound Raw Shrimp (size 26-30/lb), cleaned and tails removed
3 teaspoons Extra Virgin Olive Oil ((divided into 3))
2 teaspoons Garlic, minced
2 tablespoons Italian Parsley, chopped
2 scallions
4 ounces Chopped Pimiento, drained
1 cup Vegetable Broth or Chicken Broth
2 tablespoons Cornstarch
½ cup Cold Water
Salt
Black pepper
1 cup Cornmeal (coarse ground)
3 cups water
2 cups milk ((I used 1%))
3 Tablespoons Butter, salted
1 cup Cheddar Cheese, shredded ((I used sharp))
1 teaspoon Salt
1/2 teaspoon Ground black pepper

Steps:

  • Mince the garlic. Slice the scallions. Drain the pimiento.
  • Mix the cajun seasonings.
  • Slice the sausage.
  • Make the cornstarch slurry by whisking the cornstarch into the cold water. Set aside.
  • Make Grits. To a heavy/thick-bottomed pot, such as dutch oven, add the milk, water, and salt. Over medium-high heat, bring to a boil and then slowly pour in the cornmeal while briskly whisking, to prevent clumps. Once completely mixed in, turn the heat down to low and cover. Cook for 20 to 25 minutes, whisking every 3 to 4 minutes, to prevent clumping. It is done when it's thick and creamy.
  • While the grits are cooking, add a teaspoon (or more if needed) of olive oil and the sausage to a preheated large frying pan/skillet. Cook on both sides until browned. Remove to a plate and return the pan to the heat.
  • Add another teaspoon of olive oil (or more if needed) and then the seasoned shrimp to the pan. Cook the shrimp for about 2 minutes on one side and then flip and cook for only 1 more minute. Remove to the plate with the sausage.
  • To the same pan, add another teaspoon of olive oil and then add the garlic, pimiento, and scallions and cook for 2-3 minutes. Add the chicken broth along with the cornstarch slurry and whisk as it heats and starts to thicken, about 3 minutes. Once thickened, add back the sausage and the shrimp.
  • Finish the grits. Remove from the heat and whisk in the butter until melted and combined. Then gradually whisk in the cheese a little at a time.
  • Serve the shrimp, sausage and sauce on top of the grits. Enjoy!

Nutrition Facts : Calories 496 kcal, ServingSize 1 serving

SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS



Spicy Shrimp and Andouille Over Charleston-Style Grits image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 116

2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
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
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
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
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
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
2 pounds medium shimp, peeled and deveined
Charleston-Style Grits, recipe follows
Essence, recipe follows
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
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
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
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
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
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

WEST COAST SHRIMP AND GRITS, ANDOUILLE SAUSAGE AND HOT SAUCE BUTTER



West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 18

2 shallots, thinly sliced
1 small leek, thinly sliced (white part only)
4 ounces andouille sausage, diced
1 tablespoon olive oil
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 cup white wine
3 tablespoons tomato puree
1 pound fresh shrimp, peeled and deveined
2 tablespoons butter, cubed and chilled
Salt and freshly ground black pepper
2 cups water
2 cups milk
2 tablespoons butter, cubed and chilled
1 tablespoon salt
1 cup stone-ground coarse grits
2 tablespoons shredded Parmesan

Steps:

  • Shrimp and sauce: Over a medium heat saute shallots, leeks and andouille sausage in oil. When leeks and shallots turn translucent add the hot sauce, Worcestershire sauce and lemon juice. Reduce by half. Add the 1/2 cup white wine and tomato puree and reduce. Add the shrimp and saute until cooked. Remove from heat and stir in 2 tablespoons of butter. Season with salt and pepper, to taste.
  • Grits: Bring 2 cups water, 2 cups milk, 2 tablespoons butter and 1 tablespoon salt to a simmer in a medium nonreactive saucepan. Slowly whisk in grits, when incorporated reduce heat to low. Cook 30 to 45 minutes stirring frequently. When grits reach desired consistency remove from heat fold in the cheese. Season with salt and pepper, to taste.
  • To serve: Serve the shrimp and sauce over a bed of grits and enjoy!

SHRIMP AND GRITS WITH ANDOUILLE CREAM SAUCE RECIPE - (4/5)



Shrimp and Grits with Andouille Cream Sauce Recipe - (4/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

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

Steps:

  • 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.

SHRIMP COGNAC AND ANDOUILLE GRITS



Shrimp Cognac and Andouille Grits image

Sounds so good! This recipe is labor intesive but the end result will leave you licking your lips. Recipe from nibbledish

Provided by Ck2plz

Categories     < 4 Hours

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 21

2 tablespoons butter
1/2 yellow onion
1/4 lb andouille sausage, diced small
1/3 cup yellow stone ground grits
1/3 cup milk
kosher salt, to taste
fresh ground black pepper, to taste
shrimp, ragout
2 ounces clarified plus 3 tablespoons butter
2 tablespoons garlic, minced
1 cup leek, cut into 1/2-inch moons
1 lb fresh shrimp
1 tablespoon , creole or 1 tablespoon cajun seasoning
2 cups chopped forest mushrooms (Chanterelles, Morels, Oyster mushrooms)
1 cup tomatoes, peeled, deseeded, and diced
1/2 cup cognac
1/2 cup reduced shrimp stock (use water if necessary)
3 ounces veal stock (use beef stock if necessary)
2 tablespoons fresh thyme
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
  • Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
  • Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for 1.5 hours, or until smooth and creamy.
  • Season with salt and pepper. Keep hot until ready to serve.
  • Shrimp Ragout.
  • Place a large saute pan over high heat. Add the clarified butter and the garlic and stir constantly until golden brown.
  • Add the leeks and stir and cook for 1 more minute. Add the mushrooms and tomatoes and continue to saute for 3 more minutes.
  • Remove the pan from the stove and add Cognac. Flame and continue to cook for 1 more minute.
  • Add the shrimp stock and veal stock and reduce to sauce consistency and add shrimp.
  • Add the thyme and slowly add in the butter, then season with salt and pepper.
  • To serve, place the grits in the center of a hot bowl and spoon the shrimp ragout over the top. Garnish with chives and a sprig of thyme if desired.

Nutrition Facts : Calories 434.2, Fat 27.5, SaturatedFat 14.4, Cholesterol 208, Sodium 1157.8, Carbohydrate 22.5, Fiber 2.4, Sugar 3.7, Protein 25

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

SHRIMP AND ANDOUILLE WITH GRITS



Shrimp and Andouille with Grits image

Andouille adds a deep, smoky flavor to the sauce. If you can't find it, try kielbasa or even Spanish chorizo.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 11

1 cup quick-cooking grits
2 teaspoons vegetable oil
1/2 pound andouille sausage, sliced into 1/4-inch rounds
2 garlic cloves, minced
2 scallions, white and green parts separated and thinly sliced
4 teaspoons all-purpose flour
1 1/4 cups low-sodium chicken broth
1/4 cup heavy cream
1 pound medium shrimp, peeled and deveined
Broiled Tomatoes, optional
Coarse salt and ground pepper

Steps:

  • In a medium pot, bring 5 cups water and 1 teaspoon salt to a boil over high. Whisk in grits and cook, stirring constantly, until thickened, about 2 minutes. Reduce heat and simmer 15 minutes.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add andouille and cook until golden, 3 to 5 minutes. With a slotted spoon, transfer andouille to a plate and reduce heat to medium. Add garlic and scallion whites to skillet and cook until fragrant, about 30 seconds. Stir in flour. Whisk in broth and cream. Cook, stirring and scraping up browned bits from skillet, until thickened, about 3 minutes. Add shrimp and andouille and cook, stirring constantly, until shrimp are opaque throughout, about 5 minutes. To serve, top grits with shrimp mixture and sprinkle with scallion greens. Serve with tomatoes if desired.

Nutrition Facts : Calories 446 g, Fat 19 g, Protein 32 g

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS



Spicy Shrimp and Andouille Sausage over Grits image

Make and share this Spicy Shrimp and Andouille Sausage over Grits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Grains

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 21

1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream
5 cups water
3 cups milk
1/4 cup butter
2 cups corn grits or 2 cups polenta
1/4 cup olive oil
1/2 lb andouille sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
4 cloves garlic, minced
30 uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 teaspoon cajun seasoning
1 teaspoon Old Bay Seasoning
salt and pepper

Steps:

  • Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
  • Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
  • Stir in 1/2 cup of cream; set aside.
  • Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
  • Gradually whisk in the grits.
  • Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
  • Heat olive oil in a skillet over medium heat.
  • Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
  • Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
  • Season to taste with salt and pepper.
  • Return hot-pepper cream mixture to a simmer.
  • Spoon grits onto 6 plates.
  • Spoon shrimp mixture over grits.
  • Drizzle hot-pepper cream sauce over and serve.

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10 BEST SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE RECIPES | YUMMLY
water, heavy cream, butter, butter, shrimp, salt, grits, green onions and 3 more Cajun Shrimp-and-Crab Sauce MyRecipes chicken broth, grits, olive oil, …
From yummly.com


CREAMY SHRIMP AND GRITS RECIPE | MYRECIPES
Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm. Advertisement. Step 2. Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 …
From myrecipes.com


THE BEST LOWCOUNTRY SHRIMP AND GRITS RECIPE - EAT …
2019-06-24 Bring to a boil, add roux, and let simmer ~ 15 minutes. Add shrimp & cook ~ 3-4 minutes or until shrimp are cooked through. Remove from heat and let thicken ~ 5 minutes before serving. You may need to add ¼ to ½ cup broth or water to your pot if the sauce has thickened to much. Serve over grits and add salt to taste.
From eatsimplefood.com


SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE RECIPES - YUMMLY
Cajun Sausage Shrimp and Grits MyRecipes. ground red pepper, all purpose flour, grits, onion, shrimp, green onions and 7 more. Jambalaya! KenDixon. chicken stock, celery stalks, green onion, tomato paste, boneless, skinless chicken thighs and 13 more.
From yummly.com


| COOK'S COUNTRY
The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for …
From cookscountry.com


SHRIMP AND ANDOUILLE WITH GRITS - MARLEYSPOON.COM
2015-08-10 Recipe steps: Prep ingredients Cut sausage into 1/4 inch thick rounds. Peel and finely chop onion (3/4 cup). Cut pepper in 1/2, remove stem and seeds and finely chop (1 cup). Finely chop celery (1/2 cup). Peel and finely chop garlic. Cook grits In a small saucepan, bring 2 cups water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt.
From marleyspoon.com


JEKYLL ISLAND SHRIMP GRITS - THERESCIPES.INFO
Where can i get shrimp and grits - galaxy training tip galaxy-training.com. Jekyll Island Shrimp & Grits Festival returns November 4-6, 2022. A coastal favorite, the Jekyll Island Shrimp and Grits Festival combines the classic southern dish with family-friendly entertainment, artists market, live music, kids' zone, food, a craft brew fest, and more.
From therecipes.info


SOUTHERN SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE - THE HUNGRY …
2021-10-27 Step 3: Brown the sausage, remove and set aside. Crisp the bacon and render the fat, remove and set aside with the sausage. Cook the onions in bacon fat until translucent and starting to brown, add the garlic. Step 4: Add the shrimp and seasonings and cook a few minutes until the shrimp is just cooked through.
From thehungrybluebird.com


SHRIMP AND ANDOUILLE OVER GRITS - CHEF JOHN BESH
2016-01-13 Directions: 1. Heat the canola oil in a large pot over moderate heat. Cook the onion, celery, carrot, leek, and garlic, stirring often, until they are soft but not brown, about 3 minutes. 2. Add the shrimp shells, bay leaf, thyme, peppercorns, and 3 quarts of water. Increase the heat to high and bring to a boil.
From chefjohnbesh.com


ANDOUILLE SHRIMP AND GRITS RECIPE - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


SHRIMP AND GRITS WITH ANDOUILLE GRAVY - SOUTHERN KITCHEN
2021-07-22 Whisk in the grits and cook, stirring constantly, until thickened and cooked through, 30 to 45 minutes. Whisk in the butter, season with salt and pepper, and keep warm. When the grits are almost finished, make the shrimp and andouille gravy: Heat a cast iron skillet over medium heat. Add the oil, and when it is hot, add the andouille.
From southernkitchen.com


SHRIMP AND ANDOUILLE GRITS - CLOSET COOKING
2012-02-19 Bring the water to a boil, stir in the grits, reduce the heat and simmer until tender. Meanwhile, heat the oil in a pan over medium-high heat. Add the sausage and sear, about 3 minutes and set aside. Toss the shrimp in the cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.
From closetcooking.com


SHRIMP & ANDOUILLE OVER WHITE CHEDDAR GRITS - D
Finally add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve. In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until ...
From dolivotastingbar.com


SHRIMP AND GRITS – EASY, CREAMY AND DELICIOUS! - CHEF LOLA'S KITCHEN
2020-04-07 Season the shrimps with salt and pepper and cook in the bacon fat until pink—about 3 minutes on each side. Add the bacon, bell peppers, diced onions, minced, garlic, red chili flakes, black pepper, and salt to taste and cook for another two minutes. Add chicken stock and leave to simmer for another 3 to 5 minutes.
From cheflolaskitchen.com


THE BEST SHRIMP AND GRITS RECIPE | FOODIECRUSH.COM
Fresh chopped parsley. Instructions. In a medium saucepan, combine the grits with the water and milk over medium-low heat and bring to a boil, then reduce to simmer. Cook, stirring occasionally, until tender and creamy, about 10-15 minutes. Stir in …
From foodiecrush.com


SHRIMP AND ANDOUILLE SAUSAGE WITH GRITS - SOUTHERN RECIPES
227 grams andouille sausage, sliced into 1/4-inch rounds 237 milliliters cherry tomatoes, cut in half 4 teaspoons all-purpose flour 2 garlic cloves, minced 237 milliliters grits 59 milliliters heavy cream 296 milliliters low-sodium chicken broth 2 scallions, white and green parts separated and thinly sliced 454 grams shrimp, peeled and deveined 2 teaspoons vegetable oil
From fooddiez.com


SHRIMP AND GRITS - ONCE UPON A CHEF
In a medium saucepan set over medium heat, combine the milk and salt. Bring to a boil and then, whisking constantly, slowly pour the grits into the bubbling broth. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Stir continuously to prevent sputtering.
From onceuponachef.com


NEW ORLEANS STYLE SHRIMP AND GRITS - COPYKAT RECIPES
2019-01-07 Reduce heat to low and simmer for 30 minutes, stirring occasionally. Add cheese to grits just before serving. Stir until cheese is melted. Rinse shrimp in cold water. Pinch off heads and place heads in a large skillet with butter. Sauté shrimp heads until the fat in the heads melts and the oil turns red in color.
From copykat.com


SHRIMP AND ANDOUILLE GRITS - SOUTHERN RECIPES
Shrimp and Andouille Grits might be just the Southern recipe you are searching for. This gluten free recipe serves 4. One serving contains 717 calories, 35g of protein, and 46g of fat. It works best as a morn meal, and is done in approximately 35 minutes. Head to the store and pick up tomato, salt and pepper, green onions, and a few other ...
From fooddiez.com


SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
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 saucepan 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 ...
From emerils.com


SOUTHERN STYLE SHRIMP AND GRITS RECIPE - JETT'S KITCHEN
For the grits: In a sauce pan add chicken broth, heavy whipping cream, butter, spices, and bring to a boil. Add grits and stir until well combined and turn heat to low. Cover with lid. Cook for 15 minutes stirring occasionally. While the grits are simmering start making the shrimp sauce.
From jettskitchen.com


EASY SHRIMP AND GRITS IN CREOLE CREAM SAUCE - SEASONED TO TASTE
2020-02-20 First, prepare the bacon by pan searing until crispy. Set aside and reserve bacon fat for later use. Next, in the same pan, add shallot, green onion and garlic and stir until translucent. Add chicken broth and stir. Then, whisk in heavy cream, add cajun seasoning, hot sauce and stir.
From seasonedtotasteblog.com


WEST COAST SHRIMP AND GRITS, ANDOUILLE SAUSAGE AND HOT SAUCE …
Slowly whisk in grits, when incorporated reduce heat to low. Cook 30 to 45 minutes stirring frequently. When grits reach desired consistency remove from heat fold in the cheese. Season with salt and pepper, to taste. To serve: Serve the shrimp and …
From cookingchanneltv.com


SHRIMP AND ANDOUILLE RECIPE
Get one of our Shrimp and andouille recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 74% Jambalaya with Shrimp and Andouille Sausage Myrecipes.com. 45 Min; 4 Yield; Bookmark. 79% Shrimp and Andouille Sausage with Mustard Sauce Allrecipes.com Sauteed shrimp and spicy sausage are served in a creamy mustard …
From crecipe.com


SHRIMP AND GRITS, SOUTHERN SHRIMP AND GRITS, CAJUN SHRIMP
2018-02-11 Instructions. First, bring water, chicken stock, and milk to boil, then slowly whisk in grits, and cook for 45 minutes on low heat stirring constantly. Once grits are tender, add cheddar and parmesan. If grits are too stiff, add in ½ cup water to loosen. Taste for seasoning.
From chefrhadia.com


SHRIMP AND ANDOUILLE GRITS | RECIPE | GRITS RECIPE, RECIPES, SEAFOOD ...
Aug 13, 2014 - Shrimp and Andouille Grits Recipe : Shrimp and andouille sausage in a tasty bell pepper sauce served over creamy white cheddar grits.
From pinterest.ca


SHRIMP AND GRITS WITH ANDOUILLE SAUSAGE - BALANCE WITH JESS
2020-09-30 Sear sausage on both sides for about 2-3 minutes each, then set aside. Cook the veggies. Add onion and bellpepper to pan, sautéing for 3-4 minutes until soft. Then stir in jalapeno and tomatoes, cooking for 1-2 additional minutes. Add garlic and season veggies with salt and pepper. Toast for 30 seconds until fragrant.
From balancewithjess.com


SOUTHERN SHRIMP AND GRITS RECIPE - SAVOR THE FLAVOUR
2022-02-11 Whisk in the butter, cheese and spices. Keep the grits warm by keeping it on low and whisk in the cream just before serving. 3. To make the sauce, start by sauteing the sausage in bacon fat until it's browned and then set it aside. …
From savortheflavour.com


CAJUN SHRIMP AND GRITS RECIPE - WELL SEASONED STUDIO
2020-08-10 To make shrimp. In a large bowl, season shrimp with salt, pepper, and paprika, then toss to thoroughly coat. Heat butter in a skillet over medium-high heat. Add cubed andouille sausage and cook until brown on all sides, about 3-5 minutes. Next, add …
From wellseasonedstudio.com


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