Spicy Shrimp with Andouille Sausage on Grits Recipe

Name: Spicy Shrimp with Andouille Sausage on Grits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup green hot pepper sauce; 1/4 cup dry white wine; 1 shallot, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon rice vinegar; 1 cup whipping cream; 5 cups water; 3 cups whole milk; 1/4 cup (1/2 stick) unsalted butter; 2 cups corn grits*; 1/4 cup olive oil; 8 ounces smoked andouille sausage,** sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1/2 cup minced onion; 4 garlic cloves, chopped; 30 uncooked large shrimp, peeled, deveined; 4 plum tomatoes, chopped; 1 teaspoon Cajun seasoning; 1 teaspoon Old Bay seasoning

Servings: persons

1/3 cup green hot pepper sauce
1/4 cup dry white wine
1 shallot, chopped
1 tablespoon fresh lemon juice
1 tablespoon rice vinegar
1 cup whipping cream
5 cups water
3 cups whole milk
1/4 cup (1/2 stick) unsalted butter
2 cups corn grits*
1/4 cup olive oil
8 ounces smoked andouille sausage,** sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup minced onion
4 garlic cloves, chopped
30 uncooked large shrimp, peeled, deveined
4 plum tomatoes, chopped
1 teaspoon Cajun seasoning
1 teaspoon Old Bay seasoning

1
Combine hot pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan.
2
Boil over medium heat until reduced to 1/2 cup, about 15 minutes.
3
Stir in 1/2 cup cream.
4
(Can be made 1 day ahead.
5
Cover and refrigerate.)
6
Bring 1/2 cup cream, 5 cups water, milk and butter to simmer in heavy medium saucepan.
7
Gradually whisk in grits.
8
Simmer until grits are very soft and thickened, stirring frequently, about 1 hour.
9
Meanwhile, heat olive oil in heavy medium skillet over medium heat.
10
Add sausage, both bell peppers, onion and garlic; saute until vegetables are tender, about 8 minutes.
11
Add shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and saute until shrimp are opaque in center, about 6 minutes.
12
Season to taste with salt and pepper.
13
Bring hot pepper-cream sauce to simmer.
14
Spoon grits onto 6 plates, dividing equally.
15
Spoon shrimp mixture over grits.
16
Drizzle hot pepper-cream sauce over and serve.
17
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets.
18
If unavailable, substitute 2 cups regular yellow cornmeal, and cook about 30 minutes.
19
**A smoked pork-and-beef sausage available at specialty foods stores.
20
Smoked bratwurst, kielbasa or smoked Hungarian sausage can be substituted.

1600

kcal

Calories

Fat

Carbs

198

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 1/3 cup green hot pepper sauce, 1/4 cup dry white wine, 1 shallot, chopped, 1 tablespoon fresh lemon juice, and more.

Yes, Spicy Shrimp with Andouille Sausage on 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!

Spicy Shrimp with Andouille Sausage on Grits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions