Shrimp and Grits

One of my all time favorite dishes from Louisiana and cajun/creole country is Shrimp and Grits.  This easy recipe will help you get rid of any leftover shrimp from last night’s shrimp boil.  However, if your family is like mine then there aren’t any leftovers.
shrimp-and-grits
Ingredients
2 servings of grits cook as directed
½ pound of raw, deveined, shelled, tail off shrimp
½ cup Celery diced
½ Bell Pepper diced
¼ an Onion diced
¼ cup Green Onion diced
¼ pound of Andouille Sausage diced
White wine
1 tablespoon Butter
Salt and Pepper to Taste
Instructions
Cook grits according to directions. In a sauté pan cook shrimp until done then set aside. Next,add celery, bell pepper, onion, and Andouille sausage and cook until veggies are tender and sausage is done. Finally, deglaze pan with white wine and add butter and salt
and pepper reduce heat to simmer and allow thickening. Finally in a bowl fill ½ to ¾ of the way full and split shrimp and sauce in half and top grits with shrimp and sauce. Add green onion as a garnish and enjoy!
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