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!
- 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 butter
- 2 cups corn grits or 2 cups polenta
- 1⁄4 cup olive oil
- 1⁄2 lb andouille sausage, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup chopped onion
- 4 cloves garlic, minced
- 30 uncooked large shrimp, peeled and deveined
- 4 plum tomatoes, chopped
- 1 teaspoon cajun seasoning
- 1 teaspoon Old Bay Seasoning
- salt and pepper
Directions See How It's Made
- Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
- Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
- Stir in 1/2 cup of cream; set aside.
- Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
- Gradually whisk in the grits.
- Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
- Heat olive oil in a skillet over medium heat.
- Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
- Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
- Season to taste with salt and pepper.
- Return hot-pepper cream mixture to a simmer.
- Spoon grits onto 6 plates.
- Spoon shrimp mixture over grits.
- Drizzle hot-pepper cream sauce over and serve.