4 servings
YouTube instructional video is at the bottom.
What you’ll need
3 Pounds of Louisiana Shrimp
2 Pounds Andouille Smoked Sausage
All Purpose Flour
Salted or Unsalted butter
Old fashioned grits
Whole Milk
8oz Natural Cheddar cheese
Seasonings
Salt
Zatarain’s Creole Seasonings
Chef Paul Prudhomme’s Seafood Magic
Chef Paul Prudhomme’s Poultry Magic
1 Yellow Onion
2 Ribs Celery
Green Bell Pepper
Bunch of green onion
2 Cloves garlic
Preparation of ingredients
Step 1- Chop 1 yellow onion, Green Bell Pepper, 2 ribs celery, 2 cloves garlic, and 1 bunch of green onion. Make sure you chop up the ends to your green onion as well.
Step 2-Chop 1/2 Pound of Andouille Smoked Sausage into quarter slices.
Step 3-Shred 4 ounces of natural cheddar cheese.
Preparing your Shrimp
Step 4- Remove shrimp heads and shells. Place into bowl. Add shrimp tails into separate bowl.
Step 5- Cut the back of each shrimp using a sharp knife and remove the black string that is inside the back of the shrimp.
Step 6- Rinse Shrimp off thoroughly with cold water
Reserve 8 shrimp as we will be sautéing it to add onto the grits.
Making the shrimp stock
Step -7 In a medium sized pot, add 2 Quarts warm water. Add the shrimp heads and shells all at once. Add 2 Teaspoons of Zatarain’s Creole Seasoning and 1 Teaspoon of Chef Paul Prudhomme’s seafood magic. Stir all ingredients together. Stir and cover. Add 1/2 Cup Chopped Yellow onion, 1/2 Cup of Chopped Celery, 1/2 Cup Chopped Green Bell Pepper, and 1 tablespoon Chopped Garlic. Stir all ingredients together. Let simmer for 1 hour and 30 minutes.
Step -8 Once your stock is finished, Drain the finished stock into a Strainer with a large bowl underneath it. The strainer will strain all the stock leaving only the heads in the strainer and the stock in the bowl. Discard Shrimp heads.
Making the Shrimp Sauce
Step 9- In a large saucepan, add 3 tablespoons unsalted butter. Let butter melt.
Step 10- Add 1/2 Cup of ends to the chopped green onion and 1/2 Pound of chopped Andouille Smoked Sausage. Stir all ingredients together. Let sauté for 4 to 5 minutes.
Step 11- Add 2 tablespoons All-purpose flour. Stir all ingredients together for about 5 minutes or until mixture reaches a brown color.
Step 12- Add 1 Cup Shrimp stock. Stir all ingredients together.
Step 13- Add an additional 2 1/4 Cups Shrimp Stock and stir. Let simmer for 2 to 3 minutes.
Step 14- Add Shrimp and let simmer for 4 minutes.
Sautéing the 8 shrimp for garnish.
Step 15- Add 1 Tablespoon Unsalted butter. Once the butter has melted sprinkle 1/2 teaspoon Zatarain’s creole seasoning. Stir the seasoning into the butter.
Step 16- Add the 8 shrimp into the pan and let sauté for 1 1/2 to 2 minutes. Once done flip shrimp on to opposite side. Let sauté for 1 1/2 to 2 minutes. Once the shrimp are done remove them from pan and set on a small serving dish. You will need this to add on top of your grits.
Making the grits
Step 17- In a small pot Add 2 1/4 cups whole milk and 3 tablespoons of salted butter. Let butter melt. Once melted Add 1/4 teaspoon salt and stir.
Step 18- Add 1/2 Cup of grits. Stir. Let simmer for 2 to 3 minutes. Times vary depending on your stove.
Step 19- Once Grits are done Let cool for 12 minutes. If your grits start to thicken add 1 tablespoon of water and stir. This will keep your grits from thickening up and you can repeat this step as many times as you want.
Step 20-Once the grits are cooled to a warm temperature 120 degrees add your natural cheddar cheese and stir until the cheese has completely blended with the grits.
Step 21- Serve Grits in a bowl. Pour Shrimp sauce on top of grits along with the shrimp and andouille smoked sausage. Add a touch of green onion on top and enjoy!
YouTube instructional video
