Saturday, June 21, 2014

Shrimp and Andouille Sausage With Asiago Grits


A very yummy twist over the traditional Shrimp & Grits...

Main Entree Ingredients

  • 1 1/2 pounds unpeeled, medium-size raw shrimp
  • 1 tablespoon butter
  • 1/2 pound 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 teaspoon ground white pepper
  • Asiago Grits (Recipe follows) 
  • Garnish: chopped fresh chives

Prep:  Grate the Asiago
Prep: Cut up your Andouille Sausage (Dice or slice into 1/4" -1/2" discs)

Main Entree Preparation

Peel shrimp; devein, if desired.
Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. 

Add shrimp, and cook, stirring constantly, 3 to 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.

Thickened sauce

Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. 
Add black pepper and Asiago cheese

Stir in shrimp and sausage mixture. 

Serve over Asiago Grits. Garnish, if desired.

Grits Ingredients

  • 2 (14-oz.) cans chicken broth
  • 3/4 cup uncooked quick-cooking grits
  • 1/2 (8-oz.) container chive-and-onion cream cheese
  • 1/2 cup freshly grated Asiago or Parmesan cheese
  • 1/4 teaspoon ground white pepper

Grits Preparation

Bring chicken broth to a boil in a medium saucepan over medium-high heat.

Gradually whisk in grits.
Shake grits into boiling chicken broth GRADUALLY and whisk constantly in order to avoid lumps.

Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. (*Cook's Note: If you use "quick grits" instead of the traditional kind, please adjust cooking time according to box instructions.
Grits should be thick enough to stay on a whisk or spoon without dripping off.

Add cheeses (asiago/parmesan and cream cheese) plus the pepper, stirring until melted.

Place your grits at the bottom of serving dish, and spoon the shrimp/sausage sauce over it. 

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