Spicy Shrimp with Andouille Sausage on Grits
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 Servings
- 1/4 cup olive oil
- 5 cups water
- 1 tablespoon rice vinegar
- 1/4 cup dry white wine
- 1 cup whipping cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon cajun seasoning
- 1/4 cup (1/2 stick) unsalted butter
- 1 shallot, chopped
- 1 teaspoon old bay seasoning
- 3 cups whole milk
- 1/2 cup minced onion
- 4 garlic cloves, chopped
- 30 uncooked large shrimp, peeled, deveined
- Carbohydrate 59 g(20%)
- Cholesterol 146 mg(49%)
- Fat 45 g(70%)
- Fiber 4 g(17%)
- Protein 20 g(40%)
- Saturated Fat 20 g(101%)
- Sodium 970 mg(40%)
- Calories 727
Preparation Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.) Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour. Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper. Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve. *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes. **A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.
Preparation Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat until reduced to 1/2 cup, about 15 minutes. Stir in 1/2 cup cream. (Can be made 1 day ahead. Cover and refrigerate.) Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer until grits are very soft and thickened, stirring frequently, about 1 hour. Meanwhile, heat olive oil in heavy medium skillet over medium heat. Add sausage, both bell peppers, onion and garlic; sauté until vegetables are tender, about 8 minutes. Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and sauté until shrimp are opaque in center, about 6 minutes. Season to taste with salt and pepper. Bring hot pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mixture over grits. Drizzle hot pepper-cream sauce over and serve. *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes. **A smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.
