SHRIMP AND GRITS WITH ANDOUILLE CREAM SAUCE RECIPE - (4/5)

Shrimp and Grits with Andouille Cream Sauce Recipe - (4/5) image

Provided by Chez_Alexander

Number Of Ingredients 11

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3 TBS butter, divided (2 TBS / 1 TBS)
1 1/2 lbs uncooked large shrimp, peeled, deveined
8 oz Andouille sausage or Tasso ham, cut into 1/2" cubes
2 cloves garlic, minced
1 cup dry white wine
1/2 cup heavy cream (for shrimp)
1/3 cup heavy cream (for grits)
1/2 TBS chopped fresh parsley
1/2 TBS chopped fresh thyme
2 3/4 cup water
1 cup quick-cooking grits

Steps:

1. Melt 2 TBS butter in heavy large skillet over medium-high heat. Add shrimp, stir 1 minute. Using slotted spoon, transfer shrimp to bowl. Add sausage (or ham) and garlic to skillet. Saute 1 minute. Add wine. Boil until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes. Season to taste with salt and pepper. 2. Meanwhile, bring 2 3/4 cup water to boil in large, heavy saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 TBS butter; season grits to taste with salt and pepper. Spoon grits into shallow bowls. Top with shrimp and sauce. Makes 4 servings. Each serving = 18 Weight Watchers points.