Recipe(tried): Emeril's Spicy Shrimp and Andouille Over Charleston-Style Grits

Recipe(tried): Spicy Shrimp and Andouille Over Charleston-Style Grits

This recipe is from Emeril Lagasse but is way too good not to share:-) I halved the recipe. It was easy to make.

Spicy Shrimp and Andouille Over Charleston-Style Grits

2 pounds medium shrimp, peeled and deveined
Essence, recipe follows
Salt
8 ounces andouille sausage (I used Hillshire Farms smoked sausage)
1 Tbl. vegetable oil (I used canola oil)
1 c. finely chopped yellow onion
1/2 c, finely chopped red bell pepper
1/2 c. finely chopped green bell pepper
1 tsp. minced garlic
1 1/2 c. chicken broth, or canned, low sodium chicken stock
1/4 c. heavy cream
2 Tbl. finely chopped green onions
2 Tbl. minced parsley
Charleston-Style Grits, recipe follows

Season the shrimp with Essence and salt. Halve the sausage lengthwise and slice crosswise. Heat a large, heavy saute pan over medium-high heat and sear the andouille (or smoked sausage), cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers, and cook until soft, 3 minutes. Add 2 Tbl. Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.

Stir in the cream, green onions and parsley into the sauce and return the shrimp and andouille to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.

Charleston-Style Grits

6 c. water
Salt to taste
1 1/2 c. quick cooking or old fashioned grits (not instant)
2 c. milk
1 c. heavy cream
8 Tbl. butter
Freshly ground black pepper, to taste

In a large, heavy sauce pan bring water to a boil. Add a generous teaspoon salt and the grits and stir with a wooden spoon to combine. When grits thicken, add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt ans pepper. Keep covered and warm until ready to serve. (I used a sauce pan with non-stick coating and had no problem with the grits sticking or burning.)

Yield: 4 to 6 servings

Essence (Emeril's Creole Seasoning)

2 1/2 Tbl. paprika
2 Tbl. salt
2 Tbl. garlic powder
1 Tbl. black pepper
1 Tbl. onion powder
1 Tbl. cayenne pepper
1 Tbl. dried leaf oregano
1 Tbl. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 c.