Creole Shrimp & Grits

Name: Creole Shrimp & Grits
Prep time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1½ tsp. Kosher salt; 1 cup white stone-ground grits; 4 Tbsp. unsalted butter; ¾ cup half and half; 1 cup shredded cheddar cheese; 1 lb. jumbo shrimp, deveined, shells and tails removed; 2 tsp. Creole seasoning; 1 tsp. fresh ground black pepper; 2 Tbsp. extra virgin olive oil; 4 oz. andouille sausage, sliced; 2 cloves garlic, minced; 1 Tbsp. chopped fresh thyme leaves; 1 cup vegetable stock; 1 tsp. fresh lemon juice; 1 pint cocktail tomatoes, quartered; 2-3 ears of corn, grilled and sliced from cob; 1 Tbsp. fresh chives, chopped

Ingredients

1½ tsp. Kosher salt
1 cup white stone-ground grits
4 Tbsp. unsalted butter
¾ cup half and half
1 cup shredded cheddar cheese
1 lb. jumbo shrimp, deveined, shells and tails removed
2 tsp. Creole seasoning
1 tsp. fresh ground black pepper
2 Tbsp. extra virgin olive oil
4 oz. andouille sausage, sliced
2 cloves garlic, minced
1 Tbsp. chopped fresh thyme leaves
1 cup vegetable stock
1 tsp. fresh lemon juice
1 pint cocktail tomatoes, quartered
2-3 ears of corn, grilled and sliced from cob
1 Tbsp. fresh chives, chopped

Steps

Step 1:

In a medium saucepan, bring salt and 4 cups of water to a boil over high heat. Reduce heat to low and slowly add in the grits, whisking constantly. Simmer and stir grits occasionally so they do not stick to the bottom.

Step 2:

Once all the water is absorbed, add in butter and half and half, stirring to combine. Repeat with the shredded cheese.

Step 3:

Remove from heat, set aside, with lid on to keep warm.

Step 4:

In a large bowl, combine shrimp, Creole seasoning, salt, pepper, and olive oil and mix well to coat the shrimp.

Step 5:

Heat a large skillet over medium heat. Add sausage slices and brown on both sides. Remove from the pan and set aside.

Step 6:

To the same skillet, add shrimp and cook until they begin to turn pink but not cooked all the way through. Remove the shrimp and set aside.

Step 7:

Add in garlic and thyme and cook until fragrant, about 30 seconds.

Step 8:

Add vegetable stock and simmer until reduced by half. Melt in butter and continue to reduce until the sauce has thickened.

Step 9:

Return shrimp and sausage to the skillet and cook until shrimp are completely cooked through, 1-2 minutes. Remove from heat and add lemon juice, tomatoes, and corn, stirring to combine.

Step 10:

In a large serving bowl, add grits and place shrimp-sausage mixture over top and garnish with chives.