Recipe courtesy of The General's Daughter
Episode: Napa/Sonoma
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Grits:

Directions

Shrimp and sauce: Over a medium heat saute shallots, leeks and andouille sausage in oil. When leeks and shallots turn translucent add the hot sauce, Worcestershire sauce and lemon juice. Reduce by half. Add the 1/2 cup white wine and tomato puree and reduce. Add the shrimp and saute until cooked. Remove from heat and stir in 2 tablespoons of butter. Season with salt and pepper, to taste.

Grits: Bring 2 cups water, 2 cups milk, 2 tablespoons butter and 1 tablespoon salt to a simmer in a medium nonreactive saucepan. Slowly whisk in grits, when incorporated reduce heat to low. Cook 30 to 45 minutes stirring frequently. When grits reach desired consistency remove from heat fold in the cheese. Season with salt and pepper, to taste.

To serve: Serve the shrimp and sauce over a bed of grits and enjoy!

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Allspiced Apple Butter

Recipe courtesy of Gale Gand

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Bar Americain's Gulf Shrimp and Grits

Recipe courtesy of Bobby Flay

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Shrimp and Corn Chowder

Recipe courtesy of Food Network Kitchen

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.