Southern Shrimp and Grits
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 milk
1/4 cup butter
2 cups corn grits or 2 cups polenta
1/4 cup olive oil
1/2 lb andouille sausage, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
4 cloves garlic, minced
30 uncooked large shrimp, peeled and deveined
4 plum tomatoes, chopped
1 teaspoon cajun seasoning
1 teaspoon Old Bay Seasoning
salt and pepper
Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
Stir in 1/2 cup of cream; set aside.
Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
Gradually whisk in the grits.
Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
Heat olive oil in a skillet over medium heat.
Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
Season to taste with salt and pepper.
Return hot-pepper cream mixture to a simmer.
Spoon grits onto 6 plates.
Spoon shrimp mixture over grits.
Drizzle hot-pepper cream sauce over and serve.
Pairs Well With
This recipe is from one of my favorite restaurants the Boathouse in Charleston, SC.