Shrimp and Grits with Andouille Cream Sauce
Yield: 2 Servings
Cook Time: 40 minutes
Ingredients
2 cups water, plus extra as needed
½ teaspoon table salt
⅓ cup old-fashioned grits
2 ounces extra-sharp cheddar cheese, shredded (½ cup)
2 tablespoons heavy cream
¼ teaspoon pepper
Shrimp and Sauce
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
1 teaspoon Louisiana seasoning
1 tablespoon unsalted butter
2 ounces andouille sausage, cut into ½-inch pieces (scant ½ cup)
2 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
½ cup heavy cream
½ teaspoon Tabasco sauce, plus extra for serving
Lemon wedges
Directions
Bring 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.
Off heat, whisk cheddar, cream, and pepper into grits until fully combined. Cover to keep warm.
for the shrimp and sauce
Sprinkle 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.
Add 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.
If 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.
