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Recipe courtesy of Jason Hernandez

Show: Ultimate Recipe Showdown

Episode: Ultimate Recipe Showdown: Hot and Spicy

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URS Hot & Spicy Winning Recipe (03:40)

Total:: 1 hr 25 min
Prep:: 25 min
Cook:: 1 hr

Yield:: 4 to 6 servings

Level:: Intermediate

Ingredients

Grits:

4 cups milk
1 teaspoon salt
1 teaspoon course ground black pepper
1 tablespoon butter
1 cup stone-ground yellow grits
1 teaspoon red pepper flakes
1 tablespoon pepper sauce
2 ounces grated Cheddar

Shrimp:

1 1/2 pounds (21 count) shrimp, peeled and deveined
2 tablespoons Cajun seasoning
1/4 cup extra-virgin olive oil
1/4 pound diced andouille sausage
2 teaspoons diced garlic
1/4 cup butter
1 teaspoon cayenne pepper
2 small chopped piquillo peppers
1 teaspoon red pepper flakes
1/4 cup wine (Spanish rioja)
1/4 cup chopped fresh herbs (parsley, thyme, basil)
Salt and freshly ground black pepper
Sliced scallions

Directions

Watch how to make this recipe.

Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.

Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what's leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Name: Spicy Low-Country Shrimp and Grits
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 4 cups milk; 1 teaspoon salt; 1 teaspoon course ground black pepper; 1 tablespoon butter; 1 cup stone-ground yellow grits; 1 teaspoon red pepper flakes; 1 tablespoon pepper sauce; 2 ounces grated Cheddar; 1 1/2 pounds (21 count) shrimp, peeled and deveined; 2 tablespoons Cajun seasoning; 1/4 cup extra-virgin olive oil; 1/4 pound diced andouille sausage; 2 teaspoons diced garlic; 1/4 cup butter; 1 teaspoon cayenne pepper; 2 small chopped piquillo peppers; 1 teaspoon red pepper flakes; 1/4 cup wine (Spanish rioja); 1/4 cup chopped fresh herbs (parsley, thyme, basil); Salt and freshly ground black pepper; Sliced scallions