Anniversary Shrimp and Grits

Anniversary Shrimp and Grits
Photo by Oxmoor House

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup heavy whipping cream
  • ½ cup dry white wine
  • 1 to 2 garlic cloves, minced
  • 2 bay leaves
  • 1 to 1 ½ teaspoons Creole seasoning (such as Tony Chachere's)
  • + 21 more ingredients
    • 1 large white onion, finely chopped
    • 1 ½ cups chopped red bell pepper
    • 2 bay leaves
    • 1 large white onion, finely chopped
    • 1 to 1 ½ teaspoons Creole seasoning (such as Tony Chachere's)
    • 1 ½ cups chopped red bell pepper
    • This recipe goes with Gruyère Grits
    • This recipe goes with Gruyère Grits
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 3 pounds unpeeled large raw shrimp,peeled and deveined
    • 3 pounds unpeeled large raw shrimp,peeled and deveined
    • 2 ¼ cups less-sodium chicken broth
    • 2 ¼ cups less-sodium chicken broth
    • 1/3 cup all-purpose flour
    • 1/3 cup all-purpose flour
    • 6 ounces andouille sausage, sliced
    • 6 ounces andouille sausage, sliced
    • 1/3 cup heavy whipping cream
    • ½ cup dry white wine
    • 1 to 2 garlic cloves, minced

Prepare Gruyère Grits ; set aside, and keep warm. While grits are cooking, heat oil in a large skillet over medium heat; add bell pepper, onion, and garlic, and sauté 2 minutes to soften. Add sausage, and cook 6 to 7 minutes or until browned, stirring often. Add wine, and cook until almost all ...

View full recipe at My Recipes

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