West Coast Shrimp and Grits, Andouille Sausage and

Name: West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots, thinly sliced; 1 small leek, thinly sliced (white part only); 4 ounces andouille sausage, diced; 1 tablespoon olive oil; 1 tablespoon hot sauce; 1 tablespoon Worcestershire sauce; 1 tablespoon lemon juice; 1/2 cup white wine; 3 tablespoons tomato puree; 1 pound fresh shrimp, peeled and deveined; 2 tablespoons butter, cubed and chilled; Salt and freshly ground black pepper; 2 cups water; 2 cups milk; 2 tablespoons butter, cubed and chilled; 1 tablespoon salt; 1 cup stone-ground coarse grits; 2 tablespoons shredded Parmesan

Servings: persons

2 shallots, thinly sliced
1 small leek, thinly sliced (white part only)
4 ounces andouille sausage, diced
1 tablespoon olive oil
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1/2 cup white wine
3 tablespoons tomato puree
1 pound fresh shrimp, peeled and deveined
2 tablespoons butter, cubed and chilled
Salt and freshly ground black pepper
2 cups water
2 cups milk
2 tablespoons butter, cubed and chilled
1 tablespoon salt
1 cup stone-ground coarse grits
2 tablespoons shredded Parmesan

1
Over a medium heat saute shallots, leeks and andouille sausage in oil.
2
When leeks and shallots turn translucent add the hot sauce, Worcestershire sauce and lemon juice.
3
Reduce by half.
4
Add the 1/2 cup white wine and tomato puree and reduce.
5
Add the shrimp and saute until cooked.
6
Remove from heat and stir in 2 tablespoons of butter.
7
Season with salt and pepper, to taste.
8
Bring 2 cups water, 2 cups milk, 2 tablespoons butter and 1 tablespoon salt to a simmer in a medium nonreactive saucepan.
9
Slowly whisk in grits, when incorporated reduce heat to low.
10
Cook 30 to 45 minutes stirring frequently.
11
When grits reach desired consistency remove from heat fold in the cheese.
12
Season with salt and pepper, to taste.
13
Serve the shrimp and sauce over a bed of grits and enjoy!

359

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 shallots, thinly sliced, 1 small leek, thinly sliced (white part only), 4 ounces andouille sausage, diced, 1 tablespoon olive oil, and more.

Yes, West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter 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!

West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions