Comida Kraft
Recipe Box

Shrimp and Grits

 Cadi13
Prep Time
0
min.
Total Time
30
min.
Servings

0

What You Need

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Make It

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  • 1. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.
  • 2. While the butter melts, season the shrimp with the paprika, salt, cayenne, and Old Bay. Add the shrimp to the skillet and sear for 1 1/2 minutes per side, and then transfer to a plate.
  • 3. Add the remaining 1 tablespoon of the butter to the pan and let it melt. Add the Andouille and cook, stirring often, until much of the fat has rendered and the Andouille is crisp, about 3 minutes. Add the onion to the pan and sauté, stirring often, for 2 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes, cook for 1 minute, then raise the heat to high and add the shrimp stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.
  • 4. Spoon the shrimp and sauce over the Creamy Stone Ground Grits and sprinkle with the green portion of the scallions and the parsley. Serve the shrimp and grits hot.

Notes

Add more seasoning to shrimp as desired. Quick grits work fine too.

Ratings & Reviews

515036

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