Shrimp & Andouille Over Baklouti Chili Olive Oil White Cheddar Grits
This delicious southern comfort food will warm your soul.
Ingredients
- 1 1/2 pounds 21-25 count shrimp
- 1/2 pound Andouille sausage cut in 1/2" dice
- 1 large shallot minced
- 2 cloves medium minced
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground pepper
- 1 tablespoon smoked paprika
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 2 tablespoons Baklouti Olive Oil
Shrimp Stock (optional - chicken stock will also work)
- 3 cups water
- shrimp shells
- 2 teaspoons sea salt
- Grits
2 1/2 cups shrimp (or chicken stock)
- 1/2 cup heavy cream
- 3/4 cup quick grits
- 1 cup sharp white cheddar cheese shredded
- salt and freshly ground pepper to taste
- 3 tablespoons Baklouti Chili Olive Oil
- Sauce
- 1 tablespoon Baklouti Olive Oil
- 3 tablespoons flour
- 1/2 cup shrimp (or chickestock
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 teaspoon dried thyme
Instructions
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Shrimp Stock (skip this step if using chicken stock)
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Peel the shrimp and reserve the shells.
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Heat 3 cups of salted water with shrimp shells and bring to a boil.
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Boil for 2 minutes and set aside for 5 minutes.
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Strain the stock and reserve.
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Shrimp & Sausage
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Mix together the garlic powder, salt, smoked paprika, thyme and black pepper.
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Toss the shrimp in the spice mixture to coat.
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Heat the Baklouti Chili Olive Oil in a large sauté pan over medium-high heat.
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Add the diced Andouille sausage and sauté until just barely golden brown.
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Add the shallots and cook for another minute.
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Finally, add the garlic and shrimp.
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Sauté until the shrimp is just barely cook through - another minute or two. Do not overcook
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Remove the shrimp and sausage mixture and reserve.
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Grits
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In a medium saucepan, bring 2 1/2 cups of shrimp (or chickestock and heavy cream to a boil.
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Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender - about 5 minutes.
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Add the cheese, Baklouti Chili Olive Oil and adjust the seasoning with salt and pepper to taste.
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Whisk just until the cheese is melted.
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Cover and remove from the heat.
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Sauce
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In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Chili Olive Oil.
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Over medium-high heat, add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all of the caramelized bits from the bottom of the pan.
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Add the tomato paste and stir, cooking for another minute.
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Add the shrimp stock and cream to the pan and whisk until the mixture is thickened - another minute or two.
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Adjust the seasoning with salt and pepper.
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Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through. Do not overcook the shrimp!
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Serve the shrimp and sauce over the hot grits with more Baklouti Chili Olive Oil drizzled over the top, if desired.