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  • Shrimp & Andoulle over Cheese Grits

    1 vote
    Shrimp & Andoulle over Cheese Grits
    Prep: 20 min Cook: 20 min Servings: 4
    by ChaCha Can Cook
    98 recipes
    >
    This is my take on a Southern Classic

    Ingredients

    • GRITS
    • 2 C. water
    • 1 14.5 oz. Can of chicken broth
    • 1 t. hot sauce
    • 1 T. butter
    • 1 T. heavy cream
    • 1 C. cheddar cheese, shredded
    • ¼ C. shaved Parmesan
    • 1 C. instant grits
    • SHRIMP & ANDOULLE
    • 1# Shrimp, deveined and uncooked, shells removed
    • 2 links pre-cooked andoullie sausage, cut into pieces
    • 1 t. Old Bay Seasoning
    • 2 T. Goya Cilantro Paste
    • ¼ t. ground red pepper
    • ½ t. pepper
    • 4 slices bacon, crumbled, fat reserved
    • ¼ C. Flour (I used rice)
    • 1 t. hot sauce
    • 1 t. garlic powder
    • 2 T. Salsa Verde
    • 4 Green onions
    • 8 Oz. Mushrooms
    • 1 14.5 oz can of chicken broth
    • Salt to taste

    Directions

    1. Bring the water and chicken broth to boil.
    2. Reduce to simmer, and add hot sauce, butter and heavy cream, and lastly grits.
    3. Stir for 10 minutes.
    4. Remove from heat and stir in ¾ of both cheeses.
    5. Pour in serving dish and swirl in remaining cheeses (don’t mix!). Cover to keep warm.
    6. Rinse and pat dry shrimp.
    7. Add Old Bay seasoning and Cilantro paste to shrimp and mix well.
    8. Set aside.
    9. Cook bacon, crumble and set aside; reserve drippings.
    10. Sauté shrimp in bacon drippings, drain well on paper towels (can make ahead).
    11. In heavy saucepan, heat 2T. bacon drippings.
    12. Sauté mushrooms and green onion until tender.
    13. Combine chicken broth with flour and add to pan and stir.
    14. Add all remaining ingredients except bacon, and stir until heated through.
    15. Remove from heat.
    16. Mix in cooked shrimp.
    17. Serve on top of grits and top with bacon.

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