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Shrimp and Andouille Sausage With Asiago Grits

Southern Living OCTOBER 2007

  • Yield: Makes 6 servings
  • Cook time: 23 Minutes
  • Prep time: 25 Minutes

Ingredients

  • 1 1/2 pounds unpeeled, medium-size raw shrimp
  • 1 tablespoon butter
  • 1/2 pound andouille sausage, diced
  • 3/4 cup whipping cream
  • 1/3 cup chicken broth
  • 1/3 cup dry white wine
  • 1/2 cup freshly grated Asiago or Parmesan cheese
  • 1/4 teaspoon ground white pepper
  • Asiago Grits
  • Garnish: chopped fresh chives

Preparation

Peel shrimp; devein, if desired.

Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.

Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.

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