I miss everything about the South. My family, my friends and sweet tea. Southern manners, monograms and the sunshine always shining from the Carolina blue sky. Boone tailgating in the fall and long, lazy vacations on Kiawah Island in the summer. Chick-Fil-A ranks pretty high on the list, too. The South will always be home to me.
Forget the healthy eating fad you are currently planning your meals around and add this recipe to your dinner rotation. Life is too short to skip the grits. Please?
Spicy Shrimp and Andouille Over Charleston-Style Grits
recipe from Emeril Lagasse
For the shrimp and sausage:
2 lbs. medium shrimp, peeled and deveined
2 Tbsp. Emeril's Essence*
8 oz. Andouille Sausage
1 tbsp. olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 tsp. minced garlic
1 1/2 cups low sodium chicken broth
1/4 cup heavy cream
2 Tbsp. finely chopped green onions
1 Tbsp. minced parsley
Season the shrimp with Essence and salt. Heat a large, heavy saute pan (I used my French oven) over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate and add the shrimp, cooking until pink, about 2 to 3 minutes. Remove to a plate. Heat olive oil and add the onion and bell peppers and cook until soft, about 3 minutes. Add 2 Tbsp. Essence to the pan, stir well, then add the garlic, cooking for about 1 minute. Add the chicken broth to the pan and cook until reduced slightly, about 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the sausage and shrimp to the pan. Return sauce to a nice simmer and cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style grits.
6 cups water
salt to taste
1 1/2 cups quick cooking, old fashioned or stone ground grits (stone ground are the best- DO NOT use instant!)
2 cups milk
1 cup heavy cream
8 Tbsp. butter
Freshly ground black pepper
In a large, heavy saucepan, bring water to a boil. Add a generous teaspoon of salt with the grits and stir with a wooden spoon to combine. When the grits thicken, add milk, cream and butter and bring to a boil. Reduce heat to a simmer, cover the saucepan and cook for 45 minutes to an hour, until grits are creamy and dreamy. Keep covered and warm until ready to serve.
*NOTE: Emeril's Essence can be purchased in the grocery store with all of the spices. This is something I ALWAYS keep on hand in my kitchen but in case you can't find it, the recipe is linked above in the ingredients list.