Name: Shrimp and Grits with Andouille Cream Sauce for Two
Total time: 40 min
Cuisine: Southern
Ingredients: 2 cups water , plus extra as needed; 1/2 teaspoon table salt; 1/3 cup old-fashioned grits; 2 ounces extra-sharp cheddar cheese , shredded (½ cup); 2 tablespoons heavy cream; 1/4 teaspoon pepper; 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1 teaspoon Louisiana seasoning; 1 tablespoon unsalted butter; 2 ounces andouille sausage , cut into ½-inch pieces (scant ½ cup); 2 scallions , white and green parts separated and sliced thin; 2 garlic cloves , minced; 1/2 cup heavy cream; 1/2 teaspoon Tabasco sauce , plus extra for serving; Lemon wedges

Shrimp and Grits with Andouille Cream Sauce for Two

By Morgan Bolling

Published on February 25, 2021

Time

40 minutes

Yield

Serves 2

Ingredients

Grits

2 cups water, plus extra as needed½ teaspoon table salt ⅓ cup old-fashioned grits 2 ounces extra-sharp cheddar cheese, shredded (½ cup)2 tablespoons heavy cream ¼ teaspoon pepper

Shrimp and Sauce

12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed1 teaspoon Louisiana seasoning 1 tablespoon unsalted butter 2 ounces andouille sausage, cut into ½-inch pieces (scant ½ cup)2 scallions, white and green parts separated and sliced thin2 garlic cloves, minced½ cup heavy cream ½ teaspoon Tabasco sauce, plus extra for servingLemon wedges

Before You Begin

Jumbo shrimp (16 to 20 per pound) will also work in this recipe, although you may need to increase the cooking time in step 4 by a minute or so. We prefer shrimp not treated with sodium or additives such as sodium tripolyphosphate (the ingredient list should tell you). If you're using treated shrimp, reduce the Louisiana seasoning to ¾ teaspoon.

Instructions

for the grits

Bring water and salt to boil in medium saucepan over high heat. Slowly whisk in grits to ensure no lumps form. Reduce heat to medium-low and cook, whisking frequently and scraping sides and bottom of saucepan to make sure grits do not stick, until grits are tender and have consistency of thick pancake batter, 20 to 25 minutes.

Off heat, whisk cheddar, cream, and pepper into grits until fully combined. Cover to keep warm.

for the shrimp and sauce

Sprinkle shrimp with Louisiana seasoning and set aside. Melt butter in 10-inch nonstick skillet over medium-high heat. Add andouille and cook until browned, 3 to 5 minutes.

Add scallion whites and garlic and cook until fragrant, about 1 minute. Stir in cream and shrimp and bring to simmer. Reduce heat to medium and cook, stirring occasionally, until shrimp are just cooked through and sauce is slightly thickened, 4 to 6 minutes. Off heat, stir in hot sauce and season with salt and pepper to taste.

If grits have set, whisk in extra hot water, a little at a time, until creamy; season with salt and pepper to taste. Serve shrimp and sauce over grits, sprinkled with scallion greens, passing lemon wedges and extra hot sauce separately.