recipes

Saturday, May 7, 2016

SHRIMP AND GRITS





Ingredients
  • 1 lb. of large shrimp, peeled, deveined
  • 1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
  • 1 tbsp. creole seasoning or seasoning salt
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tsp. black pepper
  • 1 tsp. dried thyme
  • 1 tsp. smoked paprika
  • 1/2 stick of butter
  • 2 tbsp. extra virgin olive oil
  • 2 stalks celery, chopped
  • 1 bell pepper, diced an color
  • 1 can of tomato sauce
  • 3 drops of siracha
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • For the Grits:
  • 1 c. grits
  • 1 c. water
  • 2 c. milk
  • 1 c.  chicken broth
  • 1 stick of butter
  • 1 c. sharp cheddar cheese, grated
  • 1 tsp. creole seasoning
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • salt to taste- because broth is already salty
Instructions
  • In a large pot bring all liquids to boil , add butter and seasonings.
  • Slowly stir in grits while whisking nonstop for about two minutes.
  • Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
  •  Add cheese and whisk well.another 2 minutes, should be thick and cheesy by now.
  • you are cooking until thick and no lumps...when you're there turn off burner
  • To Prepare the Shrimp:
  • To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside.
  • In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
  • Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink.
  • Serve on top of hot grits and enjoy! DO NOT OVER COOK THE SHRIMP- THEY DO NOT COOK LONG AND WILL BE RUBBERY

No comments:

Post a Comment