Ingredients

Grits

• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon course ground black pepper
• 1 tablespoon butter
• 1 cup stone-ground yellow grits
• 1 teaspoon red pepper flakes
• 1 tablespoon pepper sauce
• 2 ounces grated Cheddar

Shrimp

• 1 1/2 pounds (21 count) shrimp, peeled and deveined
• 2 tablespoons Cajun seasoning
• 1/4 cup extra-virgin olive oil
• 1/4 pound diced andouille sausage
• 2 teaspoons diced garlic
• 1/4 cup butter
• 1 teaspoon cayenne pepper
• 2 small chopped piquillo peppers
• 1 teaspoon red pepper flakes
• 1/4 cup wine (Spanish rioja)
• 1/4 cup chopped fresh herbs (parsley, thyme, basil)
• Salt and freshly ground black pepper
• Sliced scallions

Method:

Directions

Grits: Bring milk, salt, pepper, and butter to a boil. Stir in grits, pepper flakes, and pepper sauce over low heat. When consistency is ready, in about 45 to 50 minutes add cheese and stir.

Shrimp: Toss shrimp in Cajun seasoning and set aside. In a saute pan, over medium heat, heat the oil. Add the sausage and render for 3 minutes. Add garlic, stir for 1 to 2 minutes. Add the shrimp and butter and saute for 2 to 3 minutes. Stir in cayenne pepper, piquillo peppers, and pepper flakes. Add half wine (drink what’s leftover), and fresh herbs and simmer for 2 to 3 minutes. Add salt and pepper, to taste. Plate grits in a shallow bowls with shrimp mixture over the top. Garnish with scallions and serve.