Shrimp & Grits Recipe
crispy weisenberger cheddar grits + andouille sausage + peppers and onions + cajun red eye gravy
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grits
In a saucepan, bring 4 cups of chicken broth to a boil. Slowly whisk in the Weisenberger cheddar grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until thickened. Stir in 1 tablespoon of butter and season with salt and pepper to taste.
- 2
Cook the Sausage and Vegetables
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced andouille sausage, diced bell pepper, and diced onion. Sauté until the sausage is browned and the vegetables are tender, about 5-7 minutes.
- 3
Prepare the Shrimp
Add the shrimp to the skillet, sprinkle with Cajun seasoning, and cook until the shrimp turn pink, about 3-5 minutes. Remove the mixture from the skillet and set aside.
- 4
Make the Red Eye Gravy
In the same skillet, melt the remaining tablespoon of butter. Whisk in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in the brewed coffee, stirring constantly until the mixture thickens. Season with salt and pepper to taste.
- 5
Serve
To serve, place a generous scoop of the cheddar grits on a plate, top with the shrimp and sausage mixture, and drizzle with the cajun red eye gravy.
