PREP TIME: 20 MINS | COOK TIME: 30 MINS | TOTAL TIME: 50 MINS | YIELD: 4
This is a decadent, impressively delicious New Orleans-inspired Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits. The exciting depth of flavour of this dish will blow you away!
Ingredients
SHRIMP:
1 tbsp olive oil
2 tbsp butter
1 stalk celery, finely chopped
4 cloves garlic, minced
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 tbsp all-purpose flour
½ tsp cayenne pepper, or to taste
1 tbsp Cajun seasoning, or to taste
1 c. chicken broth
3 links (7 oz.) cooked Andouille sausage links, halved lengthwise and sliced
1 lb large (16-20 count) wild-caught American shrimp, peeled, deveined and tail removed
⅓ c. heavy cream
1 can (15-ounce) diced fire-roasted tomatoes, undrained
2 tbsp chopped parsley plus more for garnish
salt and freshly ground black pepper, to taste
GRITS:
½ c. quick grits
3 c. chicken broth
2 tbsp heavy cream
½ c. freshly grated Parmesan cheese
1 tbsp freshly ground black pepper
Salt
How to make Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
Step 1: In a large, heavy skillet, heat the butter and oil over medium-high heat.
Step 2: To the skillet, add the onion once the butter has melted. Adjust the heat to medium-low and cook the onion for about 3 to 4 minutes or until almost tender. Now, add the green bell pepper along with the celery and continue to cook for an additional 7 to 8 minutes or until very soft.
Step 3: Add the garlic, flour, Cajun seasoning, and cayenne. Stir and cook for 15 seconds before adding in the sausage, chicken broth, and tomatoes. Bring everything to a boil, then adjust the heat to low and let the mixture simmer for approximately 8 to 10 minutes or until slightly reduced and has thickened.
Step 4: Add the shrimp to the skillet and cook for 2 to 3 minutes more or until just firm.
Step 5: Pour in the heavy cream, stir to incorporate, and heat through.
Step 6: For the grits, bring the chicken broth to a boil. To taste, season with salt. Gradually stir in the quick grits and cook following the package directions. Now, whisk in the cheese along with the cream and black pepper. Serve the grits with the shrimp once done. Enjoy!
Notes:
Easily make this 2 days ahead. Simply omit the shrimp. Before serving, heat on the stovetop and the shrimp. Take note that the grits are best prepared before serving.
Nutrition Facts:
YIELD: 4, Amount Per Serving: CALORIES: 1132TOTAL FAT: 69gSATURATED FAT: 32gTRANS FAT: 2gUNSATURATED FAT: 30gCHOLESTEROL: 527mgSODIUM: 6468mgCARBOHYDRATES: 61gFIBER: 6gSUGAR: 12gPROTEIN: 67g
Ingredients
- SHRIMP:
- 1 tbsp olive oil
- 2 tbsp butter
- 1 stalk celery, finely chopped
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 tbsp all-purpose flour
- ½ tsp cayenne pepper, or to taste
- 1 tbsp Cajun seasoning, or to taste
- 1 c. chicken broth
- 3 links (7 oz.) cooked Andouille sausage links, halved lengthwise and sliced
- 1 lb large (16-20 count) wild-caught American shrimp, peeled, deveined and tail removed
- ⅓ c. heavy cream
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 2 tbsp chopped parsley plus more for garnish
- salt and freshly ground black pepper, to taste
- GRITS:
- ½ c. quick grits
- 3 c. chicken broth
- 2 tbsp heavy cream
- ½ c. freshly grated Parmesan cheese
- 1 tbsp freshly ground black pepper
- Salt
Instructions
Step 1: In a large, heavy skillet, heat the butter and oil over medium-high heat.
Step 2: To the skillet, add the onion once the butter has melted. Adjust the heat to medium-low and cook the onion for about 3 to 4 minutes or until almost tender. Now, add the green bell pepper along with the celery and continue to cook for an additional 7 to 8 minutes or until very soft.
Step 3: Add the garlic, flour, Cajun seasoning, and cayenne. Stir and cook for 15 seconds before adding in the sausage, chicken broth, and tomatoes. Bring everything to a boil, then adjust the heat to low and let the mixture simmer for approximately 8 to 10 minutes or until slightly reduced and has thickened.
Step 4: Add the shrimp to the skillet and cook for 2 to 3 minutes more or until just firm.
Step 5: Pour in the heavy cream, stir to incorporate, and heat through.
Step 6: For the grits, bring the chicken broth to a boil. To taste, season with salt. Gradually stir in the quick grits and cook following the package directions. Now, whisk in the cheese along with the cream and black pepper. Serve the grits with the shrimp once done. Enjoy!
Notes
Easily make this 2 days ahead. Simply omit the shrimp. Before serving, heat on the stovetop and the shrimp. Take note that the grits are best prepared before serving.
