Monday, March 30, 2009

Low country shrimp and sausage with grits

We watched the Ultimate Recipe Showdown on the FoodNetwork, and this dish had us drooling. The original recipe was created by Jason Hernandez and had the judges oooo-ing and ahhhh-ing. I've modified the recipe to suit us. Jason's is probably better, but here's my version:

Low Country Shrimp and Sausage with Grits

4 c milk
1 t salt
1 t pepper
1 T butter
1 c grits
1 t red pepper flakes
2 t Tabasco sauce
2 ounces cheddar cheese, grated

Boil milk through butter. Add grits, pepper flakes, and hot sauce, and stir over low heat. Stir in cheese just before serving.

Shrimp and Sausage:
1 lb shrimp, peeled
2 T Cajun seasoning
1/4 c olive oil
1/2 lb andouille sausage, sliced
2 cloves of garlic, minced
1 red pepper, chopped
1/4 c butter
2 t cayenne pepper
1/4 c dry white wine
1/4 c fresh herbs, chopped (parsley, thyme, and basil)
Fresh ground black pepper
Scallions, sliced for garnish

Sprinkle the shrimp with Cajun seasoning in a bowl and set aside. Heat the oil in a heavy pan and cook the sausage. Add the garlic and peppers and cook until soft. Add the butter to melt, and add the shrimp, cooking for 2 to 3 minutes. Stir in the cayenne pepper through the black pepper and simmer for 2 to 3 minutes. Serve the grits in shallow bowls with shrimp mixture over the top. Garnish with scallions.

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