Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Spicy Shrimp with Andouille Over Grits
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1/3 cup GREEN Tabasco (NOT the red; its too hot!) |
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¼ cup dry white wine (I used Chardonnay) |
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1 shallot, chopped |
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1-tablespoon fresh lemon juice |
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1-tablespoon rice vinegar |
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½ cup whipping cream |
Combine hot sauce, wine, shallot, lemon juice, and vinegar in heavy saucepan. Boil over medium heat until reduced to ½ cup (about 1-2 minutes). Stir in ½ cup cream. (Can do day ahead and refrigerate until use; heat before serving.)
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5 cups water |
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3 cups whole milk |
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¼ cup (1/2 stick) unsalted butter |
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½ cup cream |
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2 cups quick cooking grits |
Bring cream, water, milk, and butter to a boil. Gradually whisk in grits. Simmer until grits are soft and thickened, about 5-10 minutes.
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¼ cup olive oil |
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8 ounces smoked andouille sausage, sliced |
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1 red bell pepper, chopped |
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1 yellow bell pepper, chopped |
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½ cup minced onion |
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4 garlic cloves, minced |
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30 uncooked large shrimp, peeled and deveined |
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4 plum tomatoes, chopped |
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1 teaspoon Creole or Cajun seasoning (I used Creole) |
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1 teaspoon Old Bay seasoning |
Heat olive oil over medium heat. Add peppers, onion, garlic, and sausage. Sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, and seasonings and sauté until shrimp are done, about 5 minutes. Season to taste with salt and pepper.
Spoon grits into plate. Top with shrimp mixture. Drizzle hot cream sauce over shrimp mixture. Serves 4-6 easily.
NOTE: This was in the July 2000 Bon Appetit. It was very easy to do, as I did the cream sauce the day ahead as well as chopped the vegetables and sausage. I combined the peppers and garlic; then cut up the sausage; then chopped the tomatoes. When I cooked it, all I had to do was grab the various Tupperware and I was ready! The hot cream sauce really makes the dish! I served it with a salad, delicious corn bread, and key lime pie for dessert!