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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 429.8
  • Total Fat: 28.8 g
  • Cholesterol: 55.3 mg
  • Sodium: 845.8 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.7 g

View full nutritional breakdown of Spicy Shrimp with Andouille Sausage on Grits calories by ingredient
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Spicy Shrimp with Andouille Sausage on Grits

Submitted by: BAD_MONKEY123

Introduction

http://www.epicurious.com/recipes/food/vie
ws/Spicy-Shrimp-with-Andouille-Sausage
-on-Grits-103619

From Bon Appetit July 2000
This is amazing!

I used only part of the cream, butter, olive oil and milk and it has tons of flavor without them! I left them in on the calculations, so make sure you factor that in.
http://www.epicurious.com/recipes/food/vie
ws/Spicy-Shrimp-with-Andouille-Sausage
-on-Grits-103619

From Bon Appetit July 2000
This is amazing!

I used only part of the cream, butter, olive oil and milk and it has tons of flavor without them! I left them in on the calculations, so make sure you factor that in.

Number of Servings: 6

Ingredients

    1/3 cup green hot pepper sauce
    1/4 cup dry white wine
    1 shallot, chopped
    1 tablespoon fresh lemon juice
    1 tablespoon rice vinegar
    1 cup whipping cream

    5 cups water
    3 cups milk
    1/4 cup (1/2 stick) unsalted butter
    2 cups corn grits*

    1/4 cup olive oil
    8 ounces smoked andouille sausage,** sliced
    1 red bell pepper, chopped
    1 yellow bell pepper, chopped
    1/2 cup minced onion
    4 garlic cloves, chopped
    30 uncooked large shrimp, peeled, deveined
    4 plum tomatoes, chopped
    1 teaspoon Cajun seasoning
    1 teaspoon Old Bay seasoning

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Directions

Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)
Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.
Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
**A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

Makes 6 servings

Read More http://www.epicurious.com/recipes/food/views/Spicy-Shrimp-with-Andouille-Sausage-on-Grits-103619#ixzz1ELT77SqQ

Number of Servings: 6

Recipe submitted by SparkPeople user BAD_MONKEY123.






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