Spicy Shrimp and Andouille Over Charleston-Style Grits
- 2 pounds medium shimp, peeled and deveined
- Essence, recipe follows
- 8 ounces andouille sausage
- 1 tablespoon vegetable oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon minced garlic
- 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
- 1/4 cup heavy cream
- 2 tablespoons finely chopped green onions
- 2 tablespoons minced parsley
- Charleston-Style Grits, recipe follows
- Charleston Style Grits:
- 6 cups water
- Salt to taste
- 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
- 2 cups milk
- 1 cup heavy cream
- 8 tablespoons butter
- Freshly ground black pepper, to taste
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.Charleston Style Grits:
In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
Yield: 4 to 6 servingsEssence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
More Recipes and Ideas:
Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis, Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis, Charleston Shrimp and Grits, Breakfast, Mexican Chicken Recipes, Garlic Chicken Recipes, Jerk Chicken Recipes, Baked Chicken Recipes, Chicken Salad Recipes
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