There are so many different ways to make Shrimp and Grits. You can almost guarantee that if I find it on a menu, I will order it. Here's a new version.
1 tablesooon butter
1 cup chopped andouille sausage
1/4 cup chopped sweet onion
1/4 cup chopped red bell pepper
1 tablespoon chopped garlic
1 12 teaspoons Creole seasoning
1 pound peeled and deveined medium or large fresh shrimp (taails left on)
1/2 cup dry white wine
1/4 cup creme fraiche
Stone-Ground Grits (Monday's recipe)
Chopped fresh pasrlsy for garnish
In a medium skilet, melt butter over medium heat. Add andouille, and cook until crisp, 7 to 10 minutes. Add onion, bell epper, garlic, and Creole seasoning; cook until vegetables are tender, 5 to 7 minutes. Increase heat to medium-high, and add shrimp and wine. Cook until shrimp are pink and firm and wine is reduced by half, 4 to 5 minutes. Remove from heat. Gently stir in creme fraiche. Serve with Stone-Ground Grits. Garnish with parsley.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
