Shrimp and Grits
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 480
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 58
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 131
- Sodium
- 1320
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
12 ounces stone-ground grits
2 quarts shrimp stock
2 tablespoons canola oil
5 shallots, finely diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon Cajun seasoning
1 clove garlic, minced
Salt
2 tablespoons tomato paste
1/4 cup cognac
2 tomatoes, quartered
1 andouille sausage, sliced
1 pound medium shrimp, peeled, deveined and tails removed
Directions
- Cook grits with the shrimp stock according to package instructions.
- Add canola oil and shallots to a large skillet over medium heat and cook until the shallots start to soften and become translucent, about 5 minutes. Add chili powder, paprika, Cajun seasoning, garlic and some salt and cook for 1 minute, stirring, then add the tomato paste and cook, stirring, 1 minute. Add the cognac and reduce by half, then add the tomatoes and cook until they start to break down, about 5 minutes. Puree mixture in a blender and set aside.
- Saute the sliced andouille in a medium skillet to achieve a dark sear on both sides, about 8 minutes total. Remove cooked andouille and sear shrimp in andouille fat, about 2 minutes per side.
- Combine grits with tomato mixture and stir to combine. Spoon andouille and shrimp on top and serve immediately.