Smothered Shrimp and Andouille Over Stone-Ground Grits

Name: Smothered Shrimp and Andouille Over Stone-Ground Grits
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 3 pounds large (21–25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock); 1 tablespoon sweet paprika; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper; 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup); 1 cup diced onions (small dice); 1 tablespoon minced garlic; 2 tablespoons minced shallot; 1 tablespoon minced green onion bottoms (white part); 2 cups chopped vine-ripened tomatoes; 1 cup Shrimp Stock, chicken stock, or vegetable stock; 1/3 cup sour cream; 2 tablespoons minced green onion tops (green part); Creamy Stone-Ground Grits; 2 tablespoons chopped fresh parsley leaves

www.emerils.com

When the shrimper gets your shrimp for ya, use it all. There’s nothing like it.

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Ingredients

1 tablespoon olive oil
2 tablespoons butter
3 pounds large (21–25 count) head-on shrimp, peeled and deveined (heads and shells reserved for making stock)
1 tablespoon sweet paprika
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
1 cup diced onions (small dice)
1 tablespoon minced garlic
2 tablespoons minced shallot
1 tablespoon minced green onion bottoms (white part)
2 cups chopped vine-ripened tomatoes
1 cup Shrimp Stock, chicken stock, or vegetable stock
1/3 cup sour cream
2 tablespoons minced green onion tops (green part)
Creamy Stone-Ground Grits
2 tablespoons chopped fresh parsley leaves