Shrimp & Blue Grits with Andouille Sausage
Indulge in Andrew Zimmern's Shrimp & Blue Grits with Andouille Sausage, using top-quality ingredients for a flavorsome Southern classic. Perfect for seafood lovers!
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Cooking tools:
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups chicken stock, plus 1/2 cup for the shrimp
- 1 cup blue grits
- Salt
- 1 garlic clove, smashed
- 5 tablespoons scallions, sliced
- 6 tablespoons butter, divided
- 1/2 cup andouille sausage, sliced and then julienned
- 2 garlic cloves, sliced
- 1 shallot, diced
- 3 tablespoons parsley, minced
- 1 tablespoon tomato paste
- 1 pound large shrimp (u-15 works well), peeled and deveined
- 1 tablespoon Worcestershire sauce
- 1/2 lemon, juiced
- Chives, minced for garnish
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