Ingredients
- Grits:
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon course ground pepper
- 1 tablespoon butter
- 1 cup stone-ground yellow grits
- 1 teaspoon red pepper flakes
- 1 tablespoon pepper sauce
- 2 ounces grated Cheddar
- Shrimp:
- 1 1/2 pounds (21 count) shrimp, peeled and deveined
- two tablespoons Cajun seasoning
- 1/4 cup extra-virgin essential olive oil
- 1/4 pound diced andouille sausage
- 2 teaspoons diced garlic clove
- 1/4 cup butter
- 1 teaspoon red pepper cayenne
- 2 small chopped piquillo peppers
- 1 teaspoon red pepper flakes
- 1/4 cup wine (Spanish rioja)
- 1/4 cup chopped fresh herbs (parsley, thyme, tulsi)
- Salt and freshly ground pepper
- Sliced scallions
Directions
Grits: Bring milk, salt, pepper, and butter to some boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is prepared, within 45 to 50 minutes add cheese and stir.
Shrimp: Toss shrimp in Cajun seasoning and hang aside. Inside a saute pan, over medium heat, heat the oil. Add some sausage and render for several minutes. Add garlic clove, stir for one to two minutes. Add some shrimp and butter and saute for two to three minutes. Stir in red pepper cayenne. piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for two to three minutes. Add pepper and salt, to taste. Plate grits inside a shallow bowls with shrimp mixture outrageous. Garnish with scallions and serve.
A viewer, who might not be an expert prepare, provided this recipe. The Meals Network Kitchens chefs haven't tested this recipe and for that reason, we can't make representation regarding the results.
Recipe thanks to Jason Hernandez