Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

• Meat

  • 3 links Andouille sausage, cooked links

• Seafood

  • 1 Shrimp

• Produce

  • 1 stalk Celery
  • 4 cloves Garlic
  • 1 Green bell pepper, small
  • 1 Onion, small
  • 2 tbsp Parsley plus more
  • 1 can Tomatoes, fire-roasted

• Breakfast Foods

  • 1 Grits
  • 1/2 cup Quick grits

• Canned Goods

  • 1 can Chicken broth
  • 3 cups Chicken broth

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Black pepper, freshly ground
  • 1 tbsp Cajun seasoning
  • 1/2 tsp Cayenne pepper
  • 1 Salt
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese

• Other

  • 12 ounces large wild-caught American shrimp, peeled, deveined and tail removed

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• SHRIMP
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 small green bell pepper, finely chopped
• 1 stalk celery, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon Cajun seasoning, or to taste
• 1/2 teaspoon cayenne pepper, or to taste
• 3 links (7 ounces) cooked Andouille sausage links, halved lengthwise and sliced
• 1 can (14.5-ounce) chicken broth
• 1 can (15-ounce) diced fire-roasted tomatoes, undrained
• 12 ounces large wild-caught American shrimp, peeled, deveined and tail removed
• 1/3 cup heavy cream
• salt and freshly ground black pepper, to taste
• 2 tablespoons chopped parsley plus more for garnish
• GRITS
• 3 cups chicken broth
• salt
• 1/2 cup quick grits
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons heavy cream
• 1 tablespoon freshly ground black pepper

Directions

• INSTRUCTIONS
• SHRIMP
• Heat butter and oil in a large, heavy skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook 7 to 8 minutes or until very soft.
• Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).
• Add sausage, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.
• Stir in shrimp and cook 2 to 3 minutes or until just firm. Stir in heavy cream and heat through. Serve with grits.
• GRITS
• Bring chicken broth to a boil. Add salt to taste. Slowly stir in quick grits and cook per package directions. Stir in cheese, cream and black pepper. Serve with shrimp.

Nutrition