Shrimp and White Cheddar Grits with Andouille
Shrimp with peppers, leeks, and andouille, served over white cheddar baked grits.
Ingredients
For the White Cheddar Grits:
- 1 cup stone ground white grits
- 1 tsp. kosher salt
- 4 cups water
- 6 tbsp. unsalted butter
- 2 cups extra sharp cheddar cheese
For the Shrimp, Andouille, and Vegetables:
- 1 tbsp. extra virgin olive oil
- 1 cup chopped leeks
- 1 cup chopped red and green bell peppers
- 1 tbsp. minced garlic
- ¼ tsp. kosher salt
- ⅛ tsp. cayenne pepper
- ¼ cup white wine
- 3 ounces andouille sausage, chopped
- 1 pound peeled and cleaned Gulf shrimp
- 1 tbsp. fresh thyme
Instructions
- Begin by making the White Cheddar Grits: Preheat the oven to 350 degrees.
- In a 13x9 casserole dish mix together the grits, salt, and water. Cover with foil and bake for 45 minutes. Then, stir in the butter and cheese.
- While the grits bake, make the shrimp and vegetables. In a large skillet, on medium heat, add the olive oil, leeks, peppers, garlic, salt, and cayenne pepper. Cook for about seven minutes, until soft and tender.
- Add a quarter cup of white wine and simmer for a few minutes, until it reduces by half. Add the andouille and shrimp and cook for about four minutes, until the shrimp are pink and just cooked through.
- Serve over the grits and top with fresh thyme.
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