If you know anything about Louisiana cooking is that we like our food spicy.
Not so spicy that you don't taste the food (I've had that before
at a place that shall not be named trying to imitate our wonderful food),
but the kind of spicy that you feel on your lips and tongue.
The kind of spicy that heats up as you savor the food.
That's our kind of spicy.
This recipe is that kind of spicy.
It's paired with ultimate creamy grits.
(My absolute favorite.)
I eat grits almost every day.
I love them.
I don't eat these grits, though.
If I did, I would be as big as a house (not that I don't need to lose 10 pounds).
Shrimp and Andouille Sausage with Creamy Grits
(adapted from Farm to Fork, Emeril Lagasse)
For the shrimp and Andouille Sausage:
2 tablespoons olive oil
2 tablespoons unsalted butter
2 1/2 pounds large (16-20 count) shrimp, peeled and deveined
1 tablespoon paprika
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
8 ounces andouille sausage, cut into a small dice
1 cup onion, diced
4 cloves garlic, minced
1 shallot, minced
4 scallions, minced
1 large tomato, chopped
1 cup vegetable stock
1/3 cup sour cream
2 tablespoons scallion greens, minced
For the Creamy Grits:
3 cups water
5 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
2 cups stone-ground grits
To make the grits, combine the water, milk, salt, pepper, and 1 tablespoon of the butter in a medium saucepan over medium heat. Bring to a boil. Slowly whisk in the grits and cook, stirring frequently so the grits don't stick to the bottom of the pan, for 1/2 to 1 hour. (The longer the grits cook, the creamier they become.)
While the grits are cooking...
In a large saute pan over medium-high heat, warm the olive oil. Add 1 tablespoon of he butter to the pan. While the butter melts, season the shrimp with the paprika, salt, and cayenne pepper.
Add the shrimp to the skillet and sear for 1 1/2 minutes per side, then transfer to a plate.
Add the remaining 1 tablespoon of butter to the pan and let it melt. Add the andouille and cook, stirring often, until much of the fat has rendered and the andouille is crisp, about 4-5 minutes. Add the onion to the pan and saute, stirring often, until the onions are translucent, about 3-4 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes and cook for another minute. Raise the heat to high and add the vegetable stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.
Serve the shrimp and sausage over the creamy grits and sprinkle with the scallions. Serve hot.
I hope that you all like this recipe.
It's perfect for those evening spend decorating your abode.
Check back soon, I'm hoping to share pics of all of my holiday decor.
(Hopefully I will have some sunshine this weekend!!!)