Recipes: Andouille Shrimp and Grits

Let's enjoy cooking !!

Serves 4.

For the grits:

1 cup grits (not instant)

1 ½ cups white cheddar cheese

½ cup heavy cream

Salt and black pepper to taste

For the shrimp:

1 pinch saffron threads

4 ounces Andouille sausage cut into ¼-inch cubes (about 1 cup)

Olive oil, for pan (if needed)

1 pound shrimp, peeled and deveined

1 pound butternut squash, cut into cubes (about 2 cups)

1 teaspoon paprika

For the topping:

¼ cup crumbled goat cheese

Chopped scallions

Bring 2 ½ cups water to a simmer in a large saucepan. Gradually whisk in grits. Reduce heat to low. Gently simmer, stirring often, for about 20 minutes. Stir in white cheddar cheese and cream. Season to taste with salt and pepper. Cover and keep warm.

For the shrimp topping, soak saffron threads in 1 tablespoon warm water; set aside. Heat a large skillet over medium-high heat. Add sausage and cook until crispy, about 10 minutes; transfer to a bowl with a slotted spoon.

Return skillet to medium-high heat. If skillet seems dry, add a splash of olive oil. Cook shrimp until just opaque, 2 to 3 minutes. Transfer to bowl with sausage. Add squash to skillet and cook over medium-high heat until tender, 3 to 5 minutes. Stir in cooked sausage and shrimp, along with saffron mixture and paprika. Cook until liquid is thickened and shrimp is heated through. Season to taste with salt and pepper.

Spoon warm grits into bowls. Top with shrimp mixture, crumbled goat cheese and chopped scallions.

Source: Adapted from Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers and More! by Lindsay Landis and Taylor Hackbarth (Quirk, 2013)