SPICY LOW-COUNTRY SHRIMP & GRITS

Spicy Low-Country Shrimp & Grits image

Provided by sue bronner

Categories Seafood

Time 1h10m

Number Of Ingredients 17

3 c water (plus 1 cup milk for grits)
1 c uncooked polenta
1 Tbsp butter for grits
1-2 pinch salt to taste for grits
1 1/2 lb 21 count peeled and devained shrimp (sub frozen peeled shrimp thawed, tails removed)
2-3 small cooked andouille sausage links, sliced
2 small red bell peppers (sub 1 red and 1 yellow)
1 clove minced garlic
1/2 Tbsp cajun seasoning of your choice
1 tsp cayenne pepper
1 tsp red pepper flakes
1 tsp dried thyme
splash of dry white wine (optional)
1-2 pinch salt and pepper to taste
1/4 c olive oil for shrimp saute
1/2 stick butter for shrimp saute
slice sliced green onions for garnish if desired

Steps:

1. Grits: In a tall pot bring water to a boil with 2-3 good pinches of salt, add Polenta whisking constatly to prevent clumps. Reduce heat to simmer until it begins to thicken. Stirring occasionally, watch as it thickens and add the milk a little at a time to get the desired thickness (I don't use a full cup of milk, but it varies per taste). Salt to taste simmer on low heat 20-30 minutes, as the shrimp are prepared.
2. Shrimp: In a shallow bowl, add cajun seasoning and toss shrimp to cover, then set aside. In a saute pan over medium-high heat, with a portion of oilve oil, add the cooked sausage to heat through about 3-5 minutes. Add butter to melt with garlic, peppers, white wine and seasonings; cook additional 3-5 minutes until incorporated. Finally add the shrimp and cook until pink and slightly curled in shape, about 3 minutes. Salt and pepper to taste.
3. Plate: Spoon grits into shallow serving bowls and top with the shrimp mixture. Garnish with sliced green onions if desired.