Tasted great and not too difficult.
Anniversary Shrimp and Grits
- Gruyère Grits
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups chopped red bell pepper
- 1 large white onion, finely chopped
- 1 to 2 garlic cloves, minced
- 6 ounces andouille sausage, sliced
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 2 1/4 cups less-sodium chicken broth
- 1/3 cup heavy whipping cream
- 2 bay leaves
- 1 to 1 1/2 teaspoons Creole seasoning (such as Tony Chachere's)
- 3 pounds unpeeled large raw shrimp,peeled and deveined
- 2 tablespoons chopped fresh flat-leaf parsley
- Prepare Gruyère Grits; set aside, and keep warm.
- While grits are cooking, heat oil in a large skillet over medium heat; add bell pepper, onion, and garlic, and sauté 2 minutes to soften. Add sausage, and cook 6 to 7 minutes or until browned, stirring often. Add wine, and cook until almost all liquid has evaporated.
- Sprinkle flour over mixture in skillet, and cook 3 minutes, stirring constantly. (Flour will start to brown.) Gradually whisk in chicken broth and cream; add bay leaves and Creole seasoning.
- Bring mixture to a simmer, and cook, uncovered, 7 minutes or until thick, stirring often. (Mixture may be cooked to this point, and then covered and kept warm until serving time.)
- Just before serving, add shrimp to sauce, and cook 3 to 4 minutes or until shrimp turn pink, stirring often. Remove and discard bay leaves, and stir in parsley. Spoon shrimp and sauce over Gruyère Grits, and serve immediately.
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