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Shrimp and Grits

1 Tablespoon bacon grease
1 Stick butter (please don’t use margarine)
½ lb. Andouille sausage sliced
20 Shrimp (16-20), peeled and deveined
½ Cup green bell pepper, chopped
½ Cup red bell pepper, chopped
½ Cup red onion, chopped
½ Cup celery, chopped
1 Heaping Tablespoon minced garlic
1 Tablespoon hot sauce
1 Tablespoon Worcestershire
2 Teaspoon Cajun seasoning (or to taste – be mindful of salt content)
1 Teaspoon paprika
2 Tablespoon chopped green onion for garnish (tops only)
Garlic & Smoked Gouda Yellow Grits (recipe below)

Melt bacon grease in a large cast iron skillet. Add sliced sausage and sauté until it has browned a bit. Remove sausage from pan & set aside. Dust the shrimp with a little Cajun seasoning and sauté in same skillet until pink then remove from pan & set aside. Add butter, peppers, onion, celery, wet and dry ingredients and sauté over medium heat for 3-4 minutes. Add shrimp and sausage back to the pan and cook for another 2 minutes, just to reheat. Serve over garlic and smoked Gouda yellow grits with chopped green onion garnish.

Garlic & Smoked Gouda Yellow Grits

Yellow Grits
1 Cup smoked Gouda cheese, grated
1 Heaping Tablespoon minced garlic
1 ½ cup Half & Half
1 ½ cup water
Salt & pepper to taste

Follow grits label directions using 1 ½ cups Half & Half and 1 ½ cups water. When grits are fully cooked, add garlic and cheese and stir until smooth.
Enjoy !!!!

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