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Gulf Shrimp with Andouille Grits
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| Materials For Andouille Grits: | |
| 6 c | boxed grits, (we like Quaker Old Fashioned Grits) |
| Butter or cooking spray | |
| ½ lb | andouille sausage or other smoked, spicy sausage, diced |
| 2 c | Piave Stravecchio or Parmesan cheese, grated |
| For Gulf Shrimp: | |
| 4 lbs | fresh or frozen peeled and cleaned Gulf of Mexico shrimp, (try fourwindsseafood.com) |
| 5 t | Cajun seasoning, (like Emeril’s, Zatarain’s, or Tony Chachere’s) |
| ½ c | unsalted butter |
| 4 | garlic cloves, finely chopped |
| 2 c | fish or shellfish stock, heated, and divided (we like Knorr bouillon cubes) |
| 4 t | all-purpose flour |
1 recipe Andouille Grits
Cook grits according to package directions. Stir in the diced sausage and grated cheese. Grease a 9x13 baking pan or sheet pan at least an inch deep with butter or cooking spray. Pour the cooked grits mixture into the pan and spread evenly. Cover and refrigerate the pan of grits until it sets, about 1 hour. This may be done a day in advance and kept refrigerated.
Preheat the oven to 350°F. Bake the grits in the pan until crispy on the bottom, about 20 minutes. Remove from oven and cut into squares. Meanwhile, make the shrimp.
Thaw shrimp according to package, if frozen. Clean and peel if fresh.
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