Spicy Shrimp And Andouille Over Charleston-Style Grits Recipe - Cooking Index
2 lbs | 908g / 32oz | Medium shimp - peeled, deveined |
Emeril's Essence - see * Note | ||
Salt - to taste | ||
8 oz | 227g | Andouille sausage |
1 tablespoon | 15ml | Vegetable oil |
1 cup | 62g / 2.2oz | Finely-chopped yellow onion |
1/2 cup | 73g / 2.6oz | Finely-chopped red bell pepper |
1/2 cup | 73g / 2.6oz | Finely-chopped green bell pepper |
1 teaspoon | 5ml | Minced garlic |
1 1/2 cups | 355ml | Chicken broth |
= (or canned low-sodium chicken stock) | ||
1/4 cup | 59ml | Heavy cream |
2 tablespoons | 30ml | Finely-chopped green onions |
2 tablespoons | 30ml | Minced parsley |
Charleston-Style Grits - (see Recipe) |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
This recipe yields 4 to 6 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A30) - from the - TV FOOD NETWORK
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