Shrimp and Grits
Wednesday, July 15, 2020
This Low Country favorite is a culmination of the bounty of the land and sea of the South. It is one of the most satifying recipes of the South shrimp dishes. It's hearty, rich and like any good sauce its flavor develops even more the next day.
Watch how long you cook your shrimp, so you don't overcook them. Also serve with a crusty French baguette.
Watch how long you cook your shrimp, so you don't overcook them. Also serve with a crusty French baguette.
Ingredients
2 Tbsp. olive oil
2 lbs. fresh shrimp, shelled
1 lb. andouille sausage, diced
2 garlic cloves, minced
1 shallot, minced
1 roasted red pepper, diced
2 sprigs thyme leaves, fresh
2 cups chicken stock
2 Tbsp. unsalted butter
1 tsp. fresh lemon juice
2 cups canned diced tomatoes, drained and juice set aside
1 bunch green onions, cut on the diagonal
Mascarpone cheese grits
Instructions
In a large stainless steel skillet, heat the olive oil over medium-high heat.
Season the shrimp with Creole seasoning.
In batches, sautee the shrimp until they start to turn pink, but are not cooked all the way through. Remove the shimp and set aside and on paper towel lined plate.
In the same pan, sautee the andouille sausage until almost crispy.
Add the garlic and shallot and sautee for one 1 minute.
Add the roasted red peppers and thyme until the aromatic, about 5 minutes.
Add the chicken stock and bring to a simmer. Stir in the butter and reduce the sauce until it thickens, about 5 minutes.
Add the lemon juice and diced tomatoes. Simmer for another 5 minutes.
Add the shrimp back to the saucepan and simmer until they cooked.
Place a heaping scoop of Mascarpone cheese grits in a bowl. Arrange 6 or more shrimp on top. Spoon sauce around the shrimp and garnish with the green onions.
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Main
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