Shrimp N Grits #3

Shrimp N Grits #2

Ingredients:

8 oz of smoked sausage, cut into small pieces

2 TBSP butter

1.5 pounds of shrimp

3 scallions, diced

2 TBSP worsteshire sauce (at least 10 dashes)

1/2 cup seafood stock (I used homemade)

1 shallot, diced small

2 cloves of garlic, diced small

For sausage: 1 tsp smoked paprika and 1/2 tsp chili powder

For shrimp: 1 tsp of each: chili powder, paprika, smoked paprika, garlic powder, ancho chili powder, salt, pepper (Instead of all of these individually, you can use a cajun seasoning mix and hot old bay. Season shrimp beforehand and reserve)

Directions:

Add 1 TBSP of butter to a large pan and heat.  Sear shrimp 2 minutes per side and remove with a slotted spoon. Then, add the shallot, garlic and another TBSP butter in a pan. Cook over medium heat for about 3 minutes. Then add in your sausage pieces and another sprinkle of seasoning. Cook over medium heat for about 2-3 minutes per side or until you see some color on the sausage. Add in your worsteshire sauce and stock. Let simmer for 3-4 minutes. Add in the shrimpon low heat, toss and warm for 2 minutes. Top off with hot sauce and scallions.

The grits that I used were quick cooking grits. I simply added a few dashes of hot sauce, a pinch of salt and pepper, a handful of sharp cheddar cheese and 1 TBSP of butter. Make sure to stir all of this in so that it is even throughout your grits.  Tip: Whenever you read the package and look for grits to water ratio - always use just a splash less water than they say.  No one wants soupy grits.  If you spoon your grits onto a plate you want them to stay in one place.  If they start to slide all of the plate, they are too moist. So, you can always add more water but you can't ever take it away.  Serve your shrimp on top of your grits with a little juice from the pan. Top with cheddar and scallions and enjoy!

This dish is a great match for my favorite white wine: Albarino!

I didn't have one in the house today but I sure wish I did!

Julianne