Shrimp And Grits
6 cups reduced-sodium chicken broth
1 1/2 cups yellow grits
1 cup heavy cream
2 ounces parmesan cheese, grated
2 tablespoons olive oil
4 ounces andouille sausage, sliced
1 large yellow onion, chopped
1 large red bell pepper, stemmed, seeded, and chopped
4 medium celery stalks, diced
12 ounces large shrimp, peeled, deveined, patted dry
1 teaspoon Tabasco sauce
1 teaspoon Creole seasoning
1 teaspoon dried thyme
1 cup reduced-sodium chicken broth
1 tablespoon roux, optional
1 lemon, cut in wedges
1/2 cup chopped fresh cilantro
Step 1. In a 5-qt saucepan, bring the chicken broth to a boil.
Step 2. Slowly whisk in the yellow grits. Low the heat and allow it to cook for 15 to 20 minutes or until the grits thicken. Attend the saucepan closely; stir occasionally; otherwise it splatters and can burn at the bottom.
Step 3. Add the heavy cream at the end. Stir in the parmesan cheese. Cover and set aside.
Step 4. In a sauté pan, heat up the canola oil over medium heat.
Step 5. Add the andouille sausage; cook for 3 to 5 minutes or until sausages are lightly browned. Use a slotted spoon to transfer the cooked sausages to plate.
Step 6. Add onions to the sauté pan; cook for 8 minutes or until the onions are lightly browned.
Step 7. Add the red bell peppers and celery; cook for 5 minutes.
Step 8. Add the shrimp, Tabasco sauce, Creole seasoning, and dried thyme; cook for 5 minutes or until shrimp is opaque.
Step 9. Add back the cooked sausages. Add chicken broth. Bring the saucepan to a light simmer and stir in the roux, if used, until the sauce thickens lightly.
Step 10. Serve with the lemon wedges on the side and garnish with cilantros.
Shrimps were locally sourced @marketatpepperplace from the Bayou Gourmet located in Bayou La Batre, Alabama.
Cheese biscuits, pictured herein, were made from cheese biscuit mix by Jim’n Nick’s, a Southern BBQ restaurant chain that started in Birmingham Alabama.