Spicy Shrimp And Andouille Over Charleston-style Grits
The grits help balance the spiciness from the shrimp.
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Cooking tools:
- Saute pan
- Stove
- Plate
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 pounds peeled and deveined medium shrimp
- 4 teaspoons Original Essence
- 1/2 teaspoon salt
- 8 ounces andouille sausage
- 1/4 cup vegetable oil
- 1 cup finely chopped yellow onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 1 teaspoon minced garlic
- 1 1/2 cups chicken broth, or canned, low-sodium chicken stock
- 1/4 cup heavy cream
- 2 tablespoons finely chopped green onions
- 2 tablespoons minced parsley
- CHARLESTON STYLE GRITS:
- 6 cups water
- Salt to taste
- 1 1/2 cups quick cooking or old fashioned grits (not instant!)
- 2 cups milk
- 1 cup heavy cream
- 8 tablespoons butter
- Freshly ground black pepper to taste
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