Shrimp And Grits Recipe
Sautéed jumbo Shrimp, Andouille sausage, and a Trinity cream sauce over smoked Gouda stone ground grits, comes with a garden or Caesar salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a large saucepan, bring the chicken broth to a boil. Stir in the stone-ground grits and reduce the heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are thick and creamy. Stir in the smoked Gouda cheese, salt, and black pepper. Keep warm.
- 2
Cook the Sausage and Shrimp
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Add minced garlic, diced bell pepper, onion, and celery (the Trinity) to the skillet and sauté until softened, about 5-7 minutes.
- 3
Make the Cream Sauce
Pour in the heavy cream and stir well. Allow it to simmer for about 3-4 minutes. Add the shrimp to the skillet and cook until they are pink and opaque, about 3-4 minutes. Adjust seasoning with salt and black pepper to taste.
- 4
Serve
To serve, place a generous portion of the Gouda grits on a plate, top with the shrimp and sausage cream sauce, and garnish with chopped green onions. Enjoy with a garden or Caesar salad on the side.
