Creamy Shrimp and Cheese Grits with Spicy Andouille

 
Quite a few years ago, I visited a dear friend in Charleston, South Carolina.  The sites, scenery and the food were almost as enjoyable as getting a chance to reconnect with my friend.

Each time we ate out, I ordered Shrimp and Grits.  Each time the dish was as delicious as I hoped they would be, but interestingly enough each dish was quite different.

One version featured a creole gravy, the next featured bacon and butter, but if I had to pick a favorite, it was probably the one with a spicy cream sauce.

And that's what this dish is trying to recapture.  It's been too long to remember all the flavors, but this recipe best fits my memories. I can't tell you whether my memory is correct I or not,but I can tell you this is downright scrumptious, a very special treat.

If at all possible, find gulf shrimp to use in this recipe.  The shrimp from China or Vietnam is just not the same. Blah!

Of course, this dish is naturally gluten free.

Creamy Shrimp and Grits with Andouille

Shrimp Seasoning

1 tablespoon Worcestershire

1 tablespoon olive oil

1 teaspoon paprika

Cajun Seasoning to coat, preferably Tony's Chacherie's

Ingredients

3 tablespoons butter

12 oz andouille cut into small pieces

1/3 cup finely chopped shallots

1/4 cup finely chopped celery

1 large clove garlic

2 pounds large shrimp, peeled and deveined

1/2 cup white wine

1 cup whipping cream

3 tablespoons green onions

1 tablespoon fresh parsley

For Cheese Grits

2 cups stone-ground grits

2 cups chicken stock

2 cups milk

1 cup grated cheddar cheese

1/4 cup Parmesan cheese

salt and pepper

Directions

Season shrimp and set aside.

Begin cooking Cheese Grits while browning andouille.

Cheese Grits

Bring chicken stock and milk to a boil in a medium saucepan over medium-high heat. When liquid begins to boil, slowly whisk in grits; cook, whisking constantly, for 1 minute. Reduce heat to medium-low and cover. Cook, stirring occasionally, until thickened, about 20 minutes.

Stir in both cheeses until melted and well combined. If grits seem a little too thick, add more stock to loosen. Season with salt and pepper and serve.

This makes more than enough to have leftover grits the next day!

Shrimp and Cream Sauce

Melt butter in pan and brown andouille on medium high.  Remove sausage and set aside.  With grease still in pan, saute shallots and celery until almost tender.  Add garlic and cook until fragrant.

De-glaze pan with white wine and add shrimp and andouille and cook for a minute or two. Just long enough for the shrimp begin to pink up.

Add cream and green onions and once heated through, and thickens slightly. Finish with parsley and  serve over cheese grits.

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