It’s that time of year to celebrate the flavors of the south highlighted in this EASY shrimp and grits recipe. Andouille adds a bit of smoke and heat and a touch of lemon adds the zest. Additional recipes for Mardi Gras…..Creole Jambalaya
Shrimp and Grits with Andouille Sausage
Serves 4
4 cups water
Salt and pepper
1 cup stone-ground grits
3 tablespoons butter
2 cups shredded sharp cheddar cheese
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
8 ounces andouille sausage, sliced on a diagonal
4 teaspoons lemon juice
Micro greens
1 cup thinly sliced scallions
- Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
- Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add sausage to brown and remove. Add shrimp. Cook until shrimp turns pink. Add lemon juice, chopped bacon, scallions and garlic. Saute for 3 minutes.
- Spoon grits into a serving bowl. Place bacon (scallions and garlic) in the center of grits then arrange shrimp and sausage and top with micro greens. Serve immediately. Slightly Adapted: Bobby Flay
