Shrimp & Grits Recipe
shrimp, tasso-andouille cream sauce, shiitake, Old Mill of Guilford grits
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits, reduce the heat to low, and simmer for about 20-25 minutes, stirring occasionally until thickened. Stir in butter and season with salt and black pepper to taste.
- 2
Make the Sauce
In a large skillet over medium heat, add the diced tasso ham and sliced andouille sausage. Cook until browned, about 5 minutes. Add the sliced shiitake mushrooms and minced garlic, cooking for another 2-3 minutes until the mushrooms are tender.
- 3
Add the Shrimp
Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Stir in the heavy cream and let it simmer for another 2-3 minutes until the sauce thickens slightly. Season with salt, black pepper, and cayenne pepper to taste.
- 4
Serve
To serve, spoon the creamy shrimp mixture over a bed of grits. Garnish with chopped green onions.
