Shrimp and Grits as Easy as 1-2-3!

Ok Yall!  I am pretty sure if Trey made this once a week nobody would complain!  Everyone loved this recipe and it is fairly simple, quick, and easy.  Trey actually got this recipe from our friend Luke, who is a Louisiana native so you know its got to be good!  You should try it sometime this weekend.  I promise everyone will enjoy it!  Especially you if you are as lucky as I am and your husband makes it! 

INGREDIENTS: 

Yellow Stone Ground Grits, but if you cannot find those, just good ole fashion grits will do.  Luke's recipe literally calls for enough grits for 6-8 people so I don't have actual measurements.  (men!)  The grits need to be cooked and that is a very important piece of the equation.  So make sure to cook your grits ahead of time.

2 pints of Heavy cream

2 lbs of shrimp shelled and deveined.  IF you use frozen shrimp make sure to get ALL the water out.  This is very important.

1/2 lb of tasso sausage

1 teaspoon chopped green onions (basically 1/2 a bunch chopped up)

1 Tablespoon crushed garlic

2 ounces white wine

1/2 cup roasted red pepper

1 Tablespoon creole seasoning

Kosher salt to taste

Directions:

Before we poured it on the grits.

Dice the tasso and put in the bottom of a pot with olive oil.  Sorry folks, not sure how much so let's assume a tablespoon!  Again it's a man's recipe!  Brown your sausage very well.  Once brown, add your garlic and red pepper.  Saute that and then add your shrimp.  Be very careful not to overcook.  Just cook it until pink.  Next add your white wine to deglaze it.  Let the wine swirl around with your help to clean the sides of the pan and keep the flavor full.  Add your creole seasoning and your heavy cream and stir until you reduce the cream by 1/2 of what it was.  Add Salt to taste, 1/2 teaspoon at a time.  You do not want to over salt.  Pour this mixture on top of your cooked grits and garnish with green onion.  Serve with delish buttered bread and salad.  

So easy!  I mean come on my husband made it!  Don't you want to try it?  Or better yet, let your husband take a gander at it and watch how easy and good it is!

What are you making for dinner these days?  I would love to know!

Bon Apetit!

xo, 

Amy

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