Andouille, Shrimp & Grits Recipe • Rouses Supermarkets

Ingredients

• 1 teaspoon salt
• 1 cup stone-ground grits
• 4 tablespoons unsalted butter, divided
• 1/2 cup mascarpone cheese
• 2 pounds 16/20-count wild-caught Gulf shrimp, peeled and deveined
• Salt and pepper, to taste
• Creole seasoning, to taste
• 2 tablespoons olive oil
• 1/3 cup minced Rouses andouille sausage
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1 tablespoon canned minced Spanish piquillo peppers or jarred roasted red peppers
• 4 cups shrimp stock (homemade* or store-bought)
• 1 teaspoon freshly squeezed lemon juice
• 2 cups peeled, seeded, minced tomatoes
• 1 tablespoon chopped chives