Shrimp & Andouille Over Baklouti Chili Olive Oil White Cheddar Grits

Shrimp & Andouille Over Baklouti Chili Olive Oil White Cheddar Grits

 

Shrimp & Andouille Over Baklouti Chili Olive Oil White Cheddar Grits
Shrimp & Andouille Over Baklouti Chili Olive Oil White Cheddar Grits
This delicious southern comfort food will warm your soul.
Ingredients
  • 1 1/2 pounds 21-25 count shrimp
  • 1/2 pound Andouille sausage cut in 1/2" dice
  • 1 large shallot minced
  • 2 cloves medium minced
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 2 tablespoons Baklouti Olive Oil
Shrimp Stock (optional - chicken stock will also work)
  • 3 cups water
  • shrimp shells
  • 2 teaspoons sea salt
  • Grits
2 1/2 cups shrimp (or chicken stock)
  • 1/2 cup heavy cream
  • 3/4 cup quick grits
  • 1 cup sharp white cheddar cheese shredded
  • salt and freshly ground pepper to taste
  • 3 tablespoons Baklouti Chili Olive Oil
  • Sauce
  • 1 tablespoon Baklouti Olive Oil
  • 3 tablespoons flour
  • 1/2 cup shrimp (or chickestock
  • 1 tablespoon tomato paste
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
Instructions
  1. Shrimp Stock (skip this step if using chicken stock)
  2. Peel the shrimp and reserve the shells.
  3. Heat 3 cups of salted water with shrimp shells and bring to a boil.
  4. Boil for 2 minutes and set aside for 5 minutes.
  5. Strain the stock and reserve.
  6. Shrimp & Sausage
  7. Mix together the garlic powder, salt, smoked paprika, thyme and black pepper.
  8. Toss the shrimp in the spice mixture to coat.
  9. Heat the Baklouti Chili Olive Oil in a large sauté pan over medium-high heat.
  10. Add the diced Andouille sausage and sauté until just barely golden brown.
  11. Add the shallots and cook for another minute.
  12. Finally, add the garlic and shrimp.
  13. Sauté until the shrimp is just barely cook through - another minute or two. Do not overcook
  14. Remove the shrimp and sausage mixture and reserve.
  15. Grits
  16. In a medium saucepan, bring 2 1/2 cups of shrimp (or chickestock and heavy cream to a boil.
  17. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender - about 5 minutes.
  18. Add the cheese, Baklouti Chili Olive Oil and adjust the seasoning with salt and pepper to taste.
  19. Whisk just until the cheese is melted.
  20. Cover and remove from the heat.
  21. Sauce
  22. In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Chili Olive Oil.
  23. Over medium-high heat, add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all of the caramelized bits from the bottom of the pan.
  24. Add the tomato paste and stir, cooking for another minute.
  25. Add the shrimp stock and cream to the pan and whisk until the mixture is thickened - another minute or two.
  26. Adjust the seasoning with salt and pepper.
  27. Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through. Do not overcook the shrimp!
  28. Serve the shrimp and sauce over the hot grits with more Baklouti Chili Olive Oil drizzled over the top, if desired.

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