Shrimp and grits

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This was really good! This recipe makes 2 servings.


1/2 cup quick-cooking (5 minute) grits (not instant)
1 jalapeño, minced
16 oz. water
grated sharp cheddar cheese
butter (I used a 1/4" thick pat, about 1/2 tbsp.)

I used Quaker quick-cooking 5 minute grits. I would have used long-cooking, but my grocery store didn't have them. Instant grits should be avoided.

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8 large shrimp, shelled and deveined (6.5 oz.)
3.2 oz. andouille sausage, diced

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2 cloves of garlic
1 tbsp. fresh tarragon, chopped
2 oz. beer (I used Saranac Adrirondack Lager)

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Start the grits. Bring the 16 oz. of water to a boil. Add a pinch of salt.

Add the grits and the jalapeños and bring back to a boil. Stir, cover, and cook over medium-low heat for 5 to 7 minutes.

When the grits are done, add the cheese and portion.

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***

Meanwhile, cook the andouille for a several minutes.

Add the garlic, shrimp and butter (I used a 1/4" thick pat, about 1/2 tbsp.) and cook for a few more minutes.

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Add the beer and cook until most of it has evaporated and the shrimp are fully cooked.

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Remove from the heat and add the tarragon. Season with salt and freshly ground black pepper.


Add the shrimp and sausage mixture over the grits and serve.

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This was really good. It's based on this recipe.

About this Entry

This page contains a single entry by Rick Kasguma published on February 2, 2017 5:36 PM.

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