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!

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Roasted Butter Herb Turkey

Recipe courtesy of Sandra Lee

Shrimp Gumbo

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Peanut Butter Bars with Salted Chocolate Ganache

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword