Shrimp and Grits Recipe

If you don’t like grits, serve over rice. This dish you can add more heat or take away if you don’t like spicy. Either way it’s delicious. This recipe was given to me by a friend in New Orleans.

Serving size: 6 Servings

Ingredients: Shrimp and Grits Recipe

• 2 tablespoons extra virgin olive oil
• 30 jumbo shrimp
• 1 tablespoon of Creole spice
• 1 ½ Andouille sausage, cut in round slices
• ½ teaspoon salt
• 1 tablespoon minced shallot
• 1 tablespoon mince garlic
• 2 tablespoons small diced paquillo peppers
• 1 tablespoon chopped thyme (fresh) 1 teaspoon dry
• 4 cups of shrimp stock or vegetable stock
• 2 tablespoon butter
• 1 teaspoon fresh lemon juice
• 2 cups of diced tomatoes

Directions

1. Heat sauté pan over medium heat; (275 degrees) add olive oil. Season shrimp with Creole spice and salt; sauté until they turn brown but are not cooked all the way through. Remove shrimp and hold on side.

2. Add Andouille, shallot, garlic, paquillo peppers and thyme to pan. Sauté on medium (275 degrees) for 2 minutes.

3. Add stock to pan, bring to simmer on medium (light bubbles around pan) Stir in butter, reduce sauce until thickened. Add shrimp, lemon juice and tomatoes and let cook for 2-3 minutes on medium(275)

4. Serve over grits. (Follow the directions on package)

SHRIMP & GRITS QUICK AND EASY RECIPE