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Categories:
milk salt course-ground black pepper butter stone-ground yellow grits red pepper pepper sauce Cheddar shrimp Cajun seasoning extra-virgin olive oil andouille sausage garlic butter cayenne pepper piquillo peppers red pepper wine fresh herbs salt scallions
Viewed: 77 - Published at: 4 years agoIngredients
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon course ground black pepper
- 1 tablespoon butter
- 1 cup stone-ground yellow grits
- 1 teaspoon red pepper flakes
- 1 tablespoon pepper sauce
- 2 ounces grated Cheddar
- 1 1/2 pounds (21 count) shrimp, peeled and deveined
- 2 tablespoons Cajun seasoning
- 1/4 cup extra-virgin olive oil
- 1/4 pound diced andouille sausage
- 2 teaspoons diced garlic
- 1/4 cup butter
- 1 teaspoon cayenne pepper
- 2 small chopped piquillo peppers
- 1 teaspoon red pepper flakes
- 1/4 cup wine (Spanish rioja)
- 1/4 cup chopped fresh herbs (parsley, thyme, basil)
- Salt and freshly ground black pepper
- Sliced scallions
Method
- Grits: Bring milk, salt, pepper, and butter to a boil.
- Stir in grits, pepper flakes, and pepper sauce over low heat.
- When consistency is ready, in about 45 to 50 minutes add cheese and stir.
- Shrimp: Toss shrimp in Cajun seasoning and set aside.
- In a saute pan, over medium heat, heat the oil.
- Add the sausage and render for 3 minutes.
- Add garlic, stir for 1 to 2 minutes.
- Add the shrimp and butter and saute for 2 to 3 minutes.
- Stir in cayenne pepper, piquillo peppers, and pepper flakes.
- Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes.
- Add salt and pepper, to taste.
- Plate grits in a shallow bowls with shrimp mixture over the top.
- Garnish with scallions and serve.
- A viewer, who may not be a professional cook, provided this recipe.
- The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
