This is a true southern gourmet recipe, adapted from a version first listed in the Allrecipes Magazine. If you have never tried Shrimp and Grits - you should definitely try this recipe. It is the best one for shrimp and grits that I have ever tasted. The Cajun Blend really makes the shrimp and sausage taste just as they should for this wonderful southern dish. You can serve the shrimp and sausage mixture over rice if you prefer, but the creamy cheesy grits really go so well with the spiced shrimp and sausage, and help to make this recipe superb .
1 cup coarsely ground grits
3 cups water
2 tsps salt
2 cups light half and half
2 Tblspns Cajun Blend Spice (divided)
2 pounds uncooked shrimp, peeled and deveined
1 Tblspn Lemon Juice
1 pound Andouille Sausage, cut into 1/4 inch slices
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 cup chopped onion
1 tsp Garlic Granules
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 Tblspn Worcestershire sauce
1 cup shredded sharp cheddar cheese
Bring water, grits, and salt to a boil in a heavy saucepan. Stir in the half and half and simmer until the grits are thickened and tender (15 - 20 mins). Set aside and keep warm.
Sprinkle the shrimp with salt and 1 1/2 Tblspns Cajun Blend, and then drizzle them with the lemon juice. Set these aside. Cook the sausage in a large skillet sprayed with olive oil cooking spray. Fry them in the pan until browned. Add the peppers, garlic, onions and 1/2 Tblspn Cajun Blend, and fry until the vegetables are just softened. Add the shrimp and stir to combine.
In a separate saucepan, melt the butter over medium heat; whisk in the flour to make a smooth paste. Turn the heat to low and cook, stirring constantly until the mixture is a medium brown in color (about 8 mins). Pour this mixture into the skillet with the sausage and shrimp. Place the skillet over medium heat and then pour in the chicken broth and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp are opaque and bright pink (about 8 mins). Just before serving, mix the sharp cheddar cheese into the cooked grits and stir until melted. Serve the shrimp mixture over the cheese grits.
THIS RECIPE USES THE FOLLOWING HAM TOWNE SPICERY PRODUCTS: