Shrimp & Grits* Recipe
Shrimp and Andouille Sausage sautéed with garlic and fresh herbs, served over smoked Gouda stone ground Grits and topped with a Trinity cream sauce
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Ingredients
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Ingredients for Shrimp & Grits
Method
Cooking Instructions
Prepare the Grits
In a medium saucepan, bring 4 cups of water to a boil. Slowly whisk in the stone-ground grits. Reduce heat to low and cook, stirring frequently, for about 20-25 minutes, or until thickened. Stir in the smoked Gouda cheese until melted and creamy. Season with salt and pepper to taste.
Cook the Sausage and Shrimp
In a large skillet, heat the olive oil over medium heat. Add the sliced Andouille sausage and sauté until browned, about 5 minutes. Add the garlic, bell pepper, onion, and celery, and cook until vegetables are soft, about 5 minutes. Add the shrimp, paprika, salt, and black pepper, and cook until shrimp are pink and cooked through, about 3-4 minutes.
Make the Cream Sauce
In a small saucepan, heat the heavy cream over low heat. Once warm, add a pinch of salt and pepper. Stir to combine and heat through without boiling.
Assemble the Dish
To serve, spoon a generous portion of the Gouda grits onto each plate. Top with the shrimp and sausage mixture, and drizzle with the cream sauce. Garnish with fresh parsley.
