Spicy Shrimp and Andouille Sausage over Grits

READY IN: 2hrs 35mins
Recipe by ratherbeswimmin

From The Boathouse, Charleston, South Carolina. Delicious!!!

Top Review by McLaughlins_01

My first time in Charleston, SC we ate at the Boathouse and I ordered their shrimp and grits, that was over 3 years ago. I remembered how GREAT the food was, and decided to try this recipe. I made it over this Thanksgiving weekend and it was excellent. I cut the recipe in half for just my husband and myself. I also made the sauce ahead of time and put it in the fridge. Just re-heated it when it was time to serve. I also used my favorite brand of 5 minute grits and substitued chicken broth for the water and it turned out really, really, yummy. We loved it!!!!!! My husband does not like spicy food, so I put less hot sauce in the sauce - then added extra to my plate at the very end. It was so good!

Ingredients Nutrition

Directions

  1. Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
  2. Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
  3. Stir in 1/2 cup of cream; set aside.
  4. Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
  5. Gradually whisk in the grits.
  6. Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
  7. Heat olive oil in a skillet over medium heat.
  8. Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
  9. Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
  10. Season to taste with salt and pepper.
  11. Return hot-pepper cream mixture to a simmer.
  12. Spoon grits onto 6 plates.
  13. Spoon shrimp mixture over grits.
  14. Drizzle hot-pepper cream sauce over and serve.

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