November 1, 2022

Shrimp and Grits with Andouille Cream Sauce

Let me start by saying this is not JUST your traditional Shrimp over Grits. This is Shrimp in an Andouille Cream sauce over Creamy Cheesy Grits. It’s another level of greatness. The perfect recipe to spice up your Meals at home. So satisfying to make. And To Eat.

Prep Time: 20 mins Cook time: 20 mins Total time: 40 mins Servings: 4-5

Ingredients

4 tablespoons butter divided
1 1/2 pounds uncooked large shrimp peeled, deveined(3 lbs with heads on)
1 slice thick cut hickory or Applewood smoked bacon diced
4 ounces of andouille sausage diced into small cubes
1 large garlic clove minced
1/4 cup sweet onion
1/4 cup bell pepper
1/2 cup dry white wine or chicken broth
1 cup plus ⅓ cup heavy whipping cream divided
Cayenne pepper to taste I use ¼ teaspoon
1 tablespoon chopped fresh Italian parsley
1 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
Chopped green onion or chives for garnish

Directions

1.Bring, 2 ¾ cups water (or chicken broth), grits, and salt to a boil over medium high heat in a saucepan with lid.

Simmer, stirring grits occasionally, until grits are tender about 5 to 6 minutes.

Stir in ⅓ cup cream, 2 tablespoons butter, and cheese. Cover

2.Meanwhile, melt 2 tablespoons 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.

3.Add bacon, sausage, onion, bell pepper, thyme and garlic to skillet. Sauté until onion and pepper begin to soften, about 3 minutes.

4.Add wine. Boil for about 3 minutes or until reduced by half.

5.Add 1 cup cream, parsley, cayenne pepper, and shrimp. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes.

6.Season to taste with salt and pepper, if desired (I usually don’t need to add any). Serve over grits. Garnish with chopped chives.