{recipe} spicy shrimp and grits.

so i have to tell you, on tuesday after months of talking about it, i went to bikram yoga. i knew what to expect but had no clue the torture it would be. i mean after 15 minutes in i literally thought i was going to fall on my mat and die. i just promised myself i would stick it out for the whole 90 minutes and never go back again.

well by the time class was over, i was kind of on a yoga high and decided i had to come back. so tonight i am going back to yoga hell. wish me luck.

but while i am torturing myself, i highly recommend making yourself some spicy shrimp and grits. i was motivated to make some for myself and matt last week after seeing julia's post on the tasty shrimp and grits her hubby made for her. they were delicious and the perfect new meal to add to the rotation. enjoy!

Ingredients
Serves: 4-6

2 pounds medium shimp, peeled and deveined
2 1/2 tablespoons Cajun seasoning
Salt
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
Charleston-Style Grits, recipe follows

Charleston Style Grits:
6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste

Preparation

1. In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.

 

2. Season the shrimp with cajun seasoning and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons cajun seasoning to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.

 

3. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.

 

{recipe adapted from The Essence of Emeril}