Crescent City Shrimp and Grits

Submitted by EmmyDuckie

"This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• Andouille Cheese Grits

• 1⁄2 cup grits (NOT instant)
• 4 cups water
• 1⁄2 teaspoon salt
• 1⁄2 lb andouille sausage, cut into small cubes
• 1⁄2 cup boursin cheese spread
• fresh ground black pepper
• 2 -3 tablespoons fresh minced parsley

• Shrimp topping

• 1 lb peeled shrimp, tail on
• 1 tablespoon seafood seasoning (your favorite brand)
• 1⁄2 white onion, minced
• 1 garlic clove, minced
• 1⁄2 green bell pepper, minced
• 4 tablespoons butter
• 1⁄4 cup white wine

directions

1. For Grits:

2. Saute sausage in a medium saucepan just until hot, and some oil is released.
3. Add water, bring to a boil, add salt and grits. Cook until thick and soft.
4. Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.

5. For Shrimp:

6. Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
7. Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
8. Add garlic and cook a few moments more, stirring constantly.
9. Add shrimp and wine and cook until nice and pink, but still tender.

10. To serve:

11. Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.