Follow these steps for perfect results
Milk
None
Salt
None
Course Ground Black Pepper
None
Butter
None
Stone-Ground Yellow Grits
None
Red Pepper Flakes
None
Pepper Sauce
None
Grated Cheddar Cheese
grated
Shrimp
peeled and deveined
Cajun Seasoning
None
Extra-Virgin Olive Oil
None
Andouille Sausage
diced
Garlic
diced
Butter
None
Cayenne Pepper
None
Piquillo Peppers
chopped
Red Pepper Flakes
None
Spanish Rioja Wine
None
Fresh Herbs
chopped
Salt
None
Black Pepper
None
Scallions
sliced
Bring milk, salt, pepper, and butter to a boil for grits.
Stir in grits, pepper flakes, and pepper sauce over low heat.
Simmer until grits reach desired consistency (about 45-50 minutes).
Add grated Cheddar cheese and stir until melted.
Toss shrimp with Cajun seasoning and set aside.
Heat olive oil in a saute pan over medium heat.
Add diced andouille sausage and render for 3 minutes.
Add diced garlic and stir for 1-2 minutes.
Add seasoned shrimp and butter to the pan and saute for 2-3 minutes, until shrimp are pink and cooked through.
Stir in cayenne pepper, chopped piquillo peppers, and red pepper flakes.
Add half of the Spanish rioja wine (reserve the rest for drinking) and fresh herbs and simmer for 2-3 minutes to allow flavors to meld.
Season with salt and pepper to taste.
Plate the grits in shallow bowls.
Top the grits with the shrimp and sausage mixture.
Garnish with sliced scallions.
Serve immediately.
Expert advice for the best results
Adjust the amount of red pepper flakes and cayenne pepper to control the spice level.
For a richer flavor, use chicken stock instead of milk for the grits.
Garnish with a squeeze of lemon juice for added brightness.
Everything you need to know before you start
20 minutes
Grits can be made ahead of time.
Serve in shallow bowls, garnished with scallions.
Serve with a side of crusty bread.
Pair with a green salad.
Complements the spice and richness.
Cuts through the richness.
Discover the story behind this recipe
A staple dish in Low-Country cuisine.
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