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Ingredientes
- 1/3 c. green warm pepper sauce
- 1/4 c. dry white wine
- 1 x shallot minced
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. rice vinegar
- 1 c. whipping cream
- 5 c. water
- 3 c. whole lowfat milk
- 1/4 c. unsalted butter - (1/2 stick)
- 2 c. corn grits
- 1/4 c. extra virgin olive oil
- 8 ounce smoked andouille sausage sliced
- 1 x red bell pepper minced
- 1 x yellow bell pepper minced
- 1/2 c. chopped onion
- 4 x garlic cloves minced
- 30 x uncooked large shrimp peeled, deveined
- 4 x plum tomatoes minced
- 1 tsp Cajun seasoning
- 1 tsp Old Bay seasoning
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- * Note: Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 2 c. regular yellow cornmeal, and cook about 30 min. Smoked andouille sausage is a smoked pork-and-beef sausage available at specialty foods stores. Smoked bratwurst, kielbasa or possibly smoked Hungarian sausage can be substituted.
- Combine warm pepper sauce, wine, shallot, lemon juice and vinegar in heavy medium saucepan. Boil over medium heat till reduced to 1/2 c., about 15 min. Stir in 1/2 c. cream. (Can be made 1 day ahead. Cover and chill.)
- Bring 1/2 c. cream, 5 c. water, lowfat milk and butter to simmer in heavy medium saucepan. Gradually whisk in grits. Simmer till grits are very soft and thickened, stirring frequently, about 1 hour.
- Meanwhile, heat extra virgin olive oil in heavy medium skillet over medium heat. Add in sausage, both bell peppers, onion and garlic; saute/fry till vegetables are tender, about 8 min. Add in shrimp, tomatoes, Cajun seasoning and Old Bay seasoning and saute/fry till shrimp are opaque in center, about 6 min. Season to taste with salt and pepper.
- Bring warm pepper-cream sauce to simmer. Spoon grits onto 6 plates, dividing equally. Spoon shrimp mix over grits. Drizzle warm pepper-cream sauce over and serve.
- This recipe yields 6 servings.
- Comments: "On a tour of the South, I had dinner at The Boathouse, an outstanding restaurant in Charleston, South Carolina," says Marion Hunt of Valhalla, New York. "Their spicy shrimp and sausage with grits was my favorite meal of the entire trip."
- The creamy grits and spicy sauce create a nice contrast. Adjust the amount of warm pepper sauce to make the dish as warm as you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 658g | |
| Recipe makes 6 servings | |
| Calories 769 | |
| Calories from Fat 371 | 48% |
| Total Fat 41.69g | 52% |
| Saturated Fat 17.51g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 1353mg | 56% |
| Potassium 779mg | 22% |
| Total Carbs 76.01g | 20% |
| Dietary Fiber 5.7g | 19% |
| Sugars 10.51g | 7% |
| Protein 25.0g | 40% |
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