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Spicy Shrimp and Andouille Sausage over Grits

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“From The Boathouse, Charleston, South Carolina. Delicious!!!”
READY IN:
2hrs 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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