Sauteed Heads-on Gulf Shrimp with Andouille Sausage

Name: Sauteed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 extra large shrimp, preferably with heads-on; 2 tablespoons olive oil; 1/2 cup andouille sausage, small dice; 1/2 cup tasso, small dice; 2 ounces white wine; 4 ounces butter, diced; 1 tablespoon fresh chives, chopped finely; Warm grits, recipe follows; 2 cups whole milk; 2 ounces unsalted butter; 1 tablespoon salt, to taste; 1/2 cup stone-milled grits

Servings: persons

12 extra large shrimp, preferably with heads-on
2 tablespoons olive oil
1/2 cup andouille sausage, small dice
1/2 cup tasso, small dice
2 ounces white wine
4 ounces butter, diced
1 tablespoon fresh chives, chopped finely
Warm grits, recipe follows
2 cups whole milk
2 ounces unsalted butter
1 tablespoon salt, to taste
1/2 cup stone-milled grits

1
Saute the shrimp in olive oil briefly until they start to color.
2
Add the andouille sausage and tasso.
3
Deglaze the pan with white wine.
4
Let wine reduce until almost completely evaporated.
5
Reduce the heat and slowly whisk in the butter until all incorporated.
6
It is important at this stage not to let the sauce boil or the butter will break out of the sauce.
7
It should also be noted that this sauce can not be reheated or kept warm for very long, therefore, it should be made right before serving.
8
Finish with freshly chopped chives.
9
Divide the warm grits evenly between 2 warm plates.
10
Divide the shrimp evenly over the grits.
11
Spoon over the sauce, making sure that each plate gets the sausage and ham.
12
Serve immediately.
13
Bring milk, butter, and salt to boil.
14
Add grits.
15
Reduce heat to low and cook 25 minutes, stirring constantly.
16
Remove from heat and keep warm.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 extra large shrimp, preferably with heads-on, 2 tablespoons olive oil, 1/2 cup andouille sausage, small dice, 1/2 cup tasso, small dice, and more.

Yes, Sauteed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions