Take a culinary trip down south with this South Carolina Lowcountry dish. Tender shrimp and spicy andouille combined in a white wine sauce, served over creamy grits. It's the next best thing to being there.
Made with all-natural ingredients, a highlight of this dish is the Aidells® andouille sausage — containing no MSG, no added hormones, artificial ingredients, or nitrites.
- 2c milk
- 1c water
- 1c yellow corn grits
- 1/4 tsp salt
- 1/4 c shredded parmesan
- Shrimp Sauce
- 1 Tbs olive oil
- 6 oz andouille, diced
- 1 medium onion, diced
- 1/2 poblano pepper, ribs and seeds removed, small dice
- 1 1/2 Tbs butter
- 1/8 tsp ground cayenne pepper
- 1/4 c dry white wine
- 1 c organic, free-range chicken broth
- 1 Tbs brown rice flour
- 1/4 c cilantro, chopped
- 3 green onions, chopped
1. In a large saucepan, bring milk, water, and salt to boil. Add grits, stir and reduce heat to medium low. Cook grits until thickened and creamy; about 10 minutes, being careful not to scorch them (they will become paste-like if cooked too long). Stir in parmesan and keep warm.
2. Meanwhile, heat olive oil in a large skillet and add sausage. Saute until fat starts to render and sausage begins to brown; about 5-7 minutes. Add butter, onion, pepper, and cayenne. Saute until soft and onions are lightly golden; about 5 minutes.
3. Add shrimp, season with salt and freshly cracked black pepper, and cook 2 minutes or until starting to turn pink. Sprinkle flour over shrimp and contents of pan, stir and cook 2 minutes. Add wine and chicken broth, stirring to combine. Cook at a low simmer until sauce is thickened; about 2-3 minutes. Stir in cilantro. To serve, spoon the shrimp sauce over grits and top with chopped green onions.