Categories: Main Dish, Pork, Shrimp
Ingredients
- 1⁄3; cup green hot pepper sauce
- 1/4 cup dry white wine
- 1 shallot , chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon rice vinegar
- 1 cup whipping cream
- 5 cups water
- 3 cups milk
- 1/4 cup butter
- 2 cups corn grits or 2 cups polenta
- 1/4 cup olive oil
- 1/2 lb andouille sausage , sliced
- 1 red bell pepper , chopped
- 1 yellow bell pepper , chopped
- 1 cup chopped onion
- 4 cloves garlic , minced
- 30 uncooked large shrimp , peeled and deveined
- 4 plum tomatoes , chopped
- 1 teaspoon cajun seasoning
- 1 teaspoon Old Bay Seasoning
- salt and pepper
Directions
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Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
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Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
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Stir in 1/2 cup of cream; set aside.
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Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
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Gradually whisk in the grits.
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Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
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Heat olive oil in a skillet over medium heat.
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Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
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Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
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Season to taste with salt and pepper.
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Return hot-pepper cream mixture to a simmer.
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Spoon grits onto 6 plates.
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Spoon shrimp mixture over grits.
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Drizzle hot-pepper cream sauce over and serve.