Ingredients
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1⁄2 cup grits (NOT instant)
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4 cups water
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1⁄2 teaspoon salt
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1⁄2 lb andouille sausage
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1⁄2 cup boursin cheese spread
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fresh ground black pepper
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2 -3 tablespoons fresh minced parsley
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1 lb peeled shrimp
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1 tablespoon seafood seasoning (your favorite brand)
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1⁄2 white onion
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1 garlic clove
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1⁄2 green bell pepper
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4 tablespoons butter
Directions
Prep Time: 20 m | Cook Time: 25mins | Serves: 4
Crescent City Shrimp and Grits, This is my copycat recipe of my favorite brunch item at chef Robert St John’s Crescent City Grill Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion
Andouille and Boursin may not be available everywhere To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread If you’re an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution ”, This is my copycat recipe of my favorite brunch item at chef Robert St John’s Crescent City Grill Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion
Andouille and Boursin may not be available everywhere To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread If you’re an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution
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Steps
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1
Done
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For Grits: |
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2
Done
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Saute sausage in a medium saucepan just until hot, and some oil is released. |
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3
Done
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Add water, bring to a boil, add salt and grits. Cook until thick and soft. |
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4
Done
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Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste. |
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5
Done
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For Shrimp: |
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6
Done
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Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like. |
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7
Done
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Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent. |
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8
Done
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Add garlic and cook a few moments more, stirring constantly. |
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9
Done
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Add shrimp and wine and cook until nice and pink, but still tender. |
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10
Done
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To serve: |
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11
Done
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Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch. |
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12
Done
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13
Done
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14
Done
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15
Done
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