Shrimp and Grits with Andouille Cream Sauce

Name: Shrimp and Grits with Andouille Cream Sauce
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: 2 cup Water (2 cups water, plus extra as needed); ½ tsp Table Salt (1/2 teaspoon table salt); ⅓ cup Grits (1/3 cup old-fashioned grits); 2 oz Extra Sharp Cheddar Cheese (2 ounces extra-sharp cheddar cheese, shredded (½ cup)); 2 tbsp Heavy Cream (2 tablespoons heavy cream + 1/2 cup heavy cream); ¼ tsp Black Pepper (1/4 teaspoon pepper); 12 oz Shrimp (12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed); 1 tsp Creole Seasoning (1 teaspoon Louisiana seasoning); 1 tbsp Unsalted Butter (1 tablespoon unsalted butter); 2 oz Andouille Sausage (2 ounces andouille sausage, cut into ½-inch pieces (scant ½ cup)); 2 pieces Scallion (2 scallions, white and green parts separated and sliced thin); 2 cloves Garlic (2 garlic cloves, minced); ½ tsp Hot Sauce (1/2 teaspoon Tabasco sauce, plus extra for serving); 0 pieces Lemon (Lemon wedges) — optional

Creamy grits topped with spicy shrimp and andouille sausage in a rich cream sauce, a classic Southern main course.

40 minAmerican

Servings2

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Ingredients

For 2 servings

Water2 cup · 2 cups water, plus extra as needed
Table Salt½ tsp · 1/2 teaspoon table salt
Grits⅓ cup · 1/3 cup old-fashioned grits
Extra Sharp Cheddar Cheese2 oz · 2 ounces extra-sharp cheddar cheese, shredded (½ cup)
Heavy Cream2 tbsp · 2 tablespoons heavy cream + 1/2 cup heavy cream
Black Pepper¼ tsp · 1/4 teaspoon pepper
Shrimp12 oz · 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
Creole Seasoning1 tsp · 1 teaspoon Louisiana seasoning
Unsalted Butter1 tbsp · 1 tablespoon unsalted butter
Andouille Sausage2 oz · 2 ounces andouille sausage, cut into ½-inch pieces (scant ½ cup)
Scallion2 pieces · 2 scallions, white and green parts separated and sliced thin
Garlic2 cloves · 2 garlic cloves, minced
Hot Sauce½ tsp · 1/2 teaspoon Tabasco sauce, plus extra for serving
Lemon0 pieces · Lemon wedges · optional

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Steps

1Bring water and salt to boil in medium saucepan over high heat. Slowly whisk in grits to ensure no lumps form. Reduce heat to medium-low and cook, whisking frequently and scraping sides and bottom of saucepan to make sure grits do not stick, until grits are tender and have consistency of thick pancake batter, 20 to 25 minutes.
2Off heat, whisk cheddar, cream, and pepper into grits until fully combined. Cover to keep warm.
3Sprinkle shrimp with Louisiana seasoning and set aside. Melt butter in 10-inch nonstick skillet over medium-high heat. Add andouille and cook until browned, 3 to 5 minutes.
4Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir in cream and shrimp and bring to simmer. Reduce heat to medium and cook, stirring occasionally, until shrimp are just cooked through and sauce is slightly thickened, 4 to 6 minutes. Off heat, stir in hot sauce and season with salt and pepper to taste.
5If grits have set, whisk in extra hot water, a little at a time, until creamy; season with salt and pepper to taste. Serve shrimp and sauce over grits, sprinkled with scallion greens, passing lemon wedges and extra hot sauce separately.