Spicy Shrimp with Andouille on Grits

When you think of Mardi Gras, what do you think of - other than naked women, booze and dancing in the streets that is? I mean some of us wouldn't know what the real thing is because we've never had the opportunity to enjoy it, and that may hold true for last night's dinner too.

Although I have had the joy of noshing on some real Shrimp and Grits from NOLA, and we've posted versions of them before, this recipe was a touch different although very good in its own right. Sauteed onions, garlic, red and yellow peppers, tomatoes, shrimp and best of all wonderful spicy andouille sausage on a puddle of grits - what's not to like?

If you want to know the truth, the best part of this dish was the sauce that goes on top - I made it with red hot pepper sauce and it called for green, but you'll never find the green stuff in this house because it's just too benign; however, this "condiment" is so wonderful you might just want to have it on hand to enjoy on other things. I can't imagine how good it will be on our breakfast eggs, or tonight's chicken paillard.

So there you go - last night's dinner in a flash. Now I just want to know one thing. Where the heck's the party?

Spicy Shrimp with Andouille Sausage on Grits (adapted from Bon Appetit via epicurious.com)

Sauce:

1/3 cup red or green hot pepper sauce

1/4 cup dry white wine

1 large shallot, minced

1 tablespoon lemon juice

1 tablespoon rice wine vinegar

1/2 cup heavy cream

Combine pepper sauce, white wine, shallot, lemon juice and rice wine vinegar in a small pot. Boil over medium high heat until sauce is reduced by half – about 10 minutes. Stir in heavy cream and set aside.

Shrimp:

2 tablespoons olive oil

6 ounces smoked andouille sausage, sliced

1/2 red pepper, chopped

1/2 yellow pepper, chopped

1/2 cup onion, chopped

3 cloves garlic, minced

1 – 14 ounce can diced tomatoes, drained

1 teaspoon Cajun seasoning

1 teaspoon Old Bay seasoning

1 pound large shrimp, cleaned and deveined

Heat a large sauté pan over medium high heat. Add olive oil and heat till shimmering. Add andouille sausage, peppers, onion and garlic and sauté for 5 minutes or until vegetables are softened. Add diced tomatoes, Cajun seasoning and Old Bay. Cook for 3 or 4 minutes, until very hot. Stir in shrimp, and simmer for 30 seconds. Remove pot from heat, cover and let sit for 5 minutes or until shrimp finish cooking. Serve on a bed of grits (we had cheesy ones).  Makes 4 servings. Download Spicy Shrimp with Andouille on Grits

 

Comments

[Mary]

This is a lovely recipe for a very classic dish. It is a favorite of mine and I love how you've made it. I hope you have a great day. Blessings...Mary

[Nanan]

That looks lovely - did you ever consider sliced mushrooms in there (instead of those tomatoes is what I do - but you can do in addition)? Lovely addition! And gotta put some sliced green onions on top for a bit of crunch! Man - da Cajun in me is showing - no? I do so love Shrimp & Cheesy Grits - Brunch with Champagne anyone?????

[June]

Thank you Mary.

Lea - great idea to add mushrooms to the mix, and green onions as a garnish too. I'm with ya' on the champagne!