Shrimp and Grits with Andouille Cream Sauce for Two

Name: Shrimp and Grits with Andouille Cream Sauce for Two
Yield: Serves 2
Cuisine: Southern
Ingredients: 2 cups, water, plus extra as needed; 1/2 teaspoon, table salt; 1/3 cup, old-fashioned grits; 2 ounces, extra-sharp cheddar cheese, shredded (½ cup); 2 tablespoons, heavy cream; 1/4 teaspoon, pepper; 12 ounces, extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1 teaspoon, Louisiana seasoning; 1 tablespoon, unsalted butter; 2 ounces, andouille sausage, cut into ½-inch pieces (scant ½ cup); 2 , scallions, white and green parts separated and sliced thin; 2 , garlic cloves, minced; 1/2 cup, heavy cream; 1/2 teaspoon, Tabasco sauce, plus extra for serving; , Lemon wedges

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Appears in Cook's Country April/May 2021

SERVES2

TIME40 minutes

Shrimp and Grits with Andouille Cream Sauce for Two

WHY THIS RECIPE WORKS

For this version of shrimp and grits, we opted for a thick, rich gravy (a departure from the typical thinner shrimp and grits sauce) served over creamy cheddar grits seasoned with a hefty pinch of black pepper. For the shrimp and sauce we s...

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