Shrimp and Andouille Sausage with Asiago Grits

Chef Kevin Belton whips up a delicious shrimp and grits recipe sure to please your whole family.

NEW ORLEANS - Shrimp and Andouille Sausage with Asiago Grits

 

1 tablespoon butter

1/2-pound andouille sausage, diced

1/2 cup green onions chopped

1Tbsp. Creole seasoning

1 1/2 pounds unpeeled, medium-size raw shrimp

3/4 cup whipping cream

1/3 cup chicken broth

1Tbsp. Worcestershire sauce

1/2 cup freshly grated Asiago or Parmesan cheese

1/4 teaspoon ground white pepper

asiago grits

fresh chives and parsley, to garnish

 

Peel and devein shrimp.

Melt butter in a large skillet over medium-high heat. Add sausage, green onion and Creole seasoning and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp and cook, stirring constantly for 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.

Add cream, broth, and Worcestershire sauce to skillet. Cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper. Cook, stirring constantly for 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over asiago grits. Garnish with fresh chives and parsley, if desired.

 

Asiago Grits

2 (14-oz.) cans chicken broth

1/2 tsp salt

3/4 cup stone ground or uncooked quick-cooking grits

1/2 (8-oz.) container chive-and-onion cream cheese

1/2 cup freshly grated Asiago or Parmesan cheese

1/4 teaspoon ground white pepper

 

Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover and reduce heat to medium-low. Simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted.

NOTE: Stone ground grits will take 5-10 minutes longer to cook.

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