Sunday, September 2, 2007

Spicy Shrimp with Andouille Sausage on Grits

Andouille Sausage, again :)
This recipe is wonderful. I have made it twice now, once for our anniversary dinner and once for us and a friend. Ignore the amount of fat in it, it is seriously wonderful. The green sauce is THE HOTTEST STUFF I HAVE EVER TASTED. I can handle anything spicy, this I could not eat. My husband LOVED it. A cajun friend said this stuff was HOT. So, if you make it, taste a drop before adding to your plate. The first time I made it I used kielbasa sausage because (as stated in a previous post) I could not find andouille sausage, but if you can find it, use it. It makes it much better.

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Our table set for our anniversary dinner, awwww :) *disclaimer* We do not drink alcoholic drinks, that is sparking white grape juice :)

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Kinda blurry, sorry, this was taken before I learned how to take pics of food!

Spicy Shrimp with Andouille Sausage on Grits


1/3 cup green hot pepper sauce
1/4 cup white cooking wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream

5 cups water
3 cups whole milk
1/4 cup (1/2 stick) unsalted butter
2 cups corn grits*

1/4 cup olive oil
8 ounces smoked andouille sausage,** sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning


Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.)

Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.

Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper.

Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve.

*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.

**A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

1 comment:

kellypea said...

This one sounds excellent, too. But at my house, wine would be on the table, lush that I am. And we have that same table set. Happy Anniversary!