Shrimp & Grits with Andouille
By: Chef Jennifer Chandler Serves 2 Ingredients 1/2 pound large shrimp (16/20 count), peeled and deveined 1 teaspoon Cajun seasoning 1 tablespoon olive oil 1clo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at newmanfarm.com.
Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Tongs
- Serving bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Spatula
Ingredients
- 1/2 pound large shrimp (16/20 count), peeled and deveined
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 1clove garlic, minced
- 1/4 cup thinly sliced Andouille sausage
- ¼ cup dry white wine
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ½ cup chicken stock
- 2 cups creamy stone ground grits, warm
- 2 tablespoons unsalted butter
- Kosher salt
- freshly ground black pepper
- 1 tablespoon finely sliced scallions (about 1 scallion)
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