Spicy Shrimp and Andouille Sausage over Grits

Submitted by ratherbeswimmin

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

 

• Ready In: 2hrs 35mins
• Ingredients: 21
• Serves: 6

ingredients

• 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

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.

Reviews

[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!

 

[pvnewell]

I am thinking of trying this when my grandkids arrive this week. I'm a bit concerned about whether it would be too spicy for kids. Any comments from those who have tried this recipe?

 

[Bahmanicious]

This is a little time consuming to prepare, but well worth it