Until fairly recently, I had not had grits. Something about the name of them and the look of the texture turned me off. However, I kept seeing them paired with shrimp and we all know how big a fan of shrimp I am so I figured I'd give them a try.
I can now say I am a fan of grits. Especially with shrimp. This recipe was pretty good, aside from some issues we had making it. Both parts of this recipe call for white pepper. Tyler was calling ingredients out to us and the amounts as we cooked. He had his headphones in, listening to a podcast or music or something. Something that made his brain not be able to compute what he was reading on the page versus what he was saying to us aloud. There were sooooo many pieces of this that (thankfully) I happened to look at the cookbook after Tyler called it out and realized he was reading wrong lines or saying tablespoon instead of teaspoon....Unfortunately I didn't catch him on the white pepper. Our recipe may have had a bit more kick than intended. That part aside, I would totally make this again.
- 1 1/2 lb peeled, medium raw shrimp
- 1 Tbsp butter
- 1/2 lb andouille sausage, diced
- 3/4 cup whipping cream
- 1/3 cup chicken broth
- 1/3 cup dry white wine
- 1/2 cup freshly grated Asiago or Parmesan cheese
- 1/4 tsp ground white pepper
- Asiago grits (recipe here)
- chopped fresh chives, for garnish
Melt butter in a large skillet over medium-high heat; add sausage; cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp and cook, stirring constantly, 3-5 minutes, or just until shrimp turn pink. remove shrimp and sausage mixture from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6-8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago grits. Garnish, if desired.
Serves 6
Prep Time: 25 minutes
Total Time: 45 minutes
Recipe from America's Best Recipes - Comfort Food
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