<\/p>\n
12 shrimp (16\/20 count), peeled and deveined
\n2 T. Cajun seasoning
\n1\/4 C. olive oil
\n1\/4 pound Andouille sausage, medium dice
\n3 cloves garlic, minced
\n1\/4 C. butter
\n1 tsp. cayenne pepper
\n1 tsp. red pepper flakes
\n1\/2 C. roasted piquillo peppers, medium dice
\n1\/4 C. red wine (such as Merlot)
\n1\/4 C. chopped fresh herbs (equal parts parsley, thyme and basil)
\nSalt and freshly ground black pepper to taste<\/p>\n
Toss shrimp in Cajun seasoning; set aside for 15 minutes. In a heavy-bottomed saut\u00c3\u00a9 pan, heat oil; brown the sausage. Add garlic and butter; saut\u00c3\u00a9 for 1 minute. Add shrimp; saut\u00c3\u00a9 for 1 to 2 minutes, just until they turn pink. Stir in cayenne pepper, piquillo peppers, and pepper flakes; add wine and fresh herbs. Simmer 2 to 3 minutes; season to taste with salt and pepper.<\/p>\n
Smoked Cheddar Grits<\/p>\n
4 C. milk
\n1 tsp. salt
\n1 tsp. coarsely ground black pepper
\n1 T. butter
\n1 C. yellow grits
\nCrushed red pepper flakes to taste
\n1 T. pepper sauce
\n4 ounces shredded smoked cheddar cheese
\n2 green onions, finely sliced on the bias<\/p>\n
In medium saucepan, bring milk, salt, pepper and butter to a boil. Slowly pour in grits; cook over low heat about 30 minutes, stirring every few minutes to prevent sticking. Add pepper flakes and sauce; continue cooking. When consistency resembles cooked oatmeal and grits are tender, add cheese and stir.<\/p>\n
Place a portion of grits in center of a soup-style serving dish. Spoon shrimp in sauce atop grits. Garnish with finely sliced green onions.<\/p>\n","protected":false},"excerpt":{"rendered":"
12 shrimp (16\/20 count), peeled and deveined 2 T. Cajun seasoning 1\/4 C. olive oil 1\/4 pound Andouille sausage, medium dice 3 cloves garlic, minced 1\/4 C. butter 1 tsp. cayenne pepper 1 tsp. red pepper flakes 1\/2 C. roasted piquillo peppers, medium dice 1\/4 C. red wine (such as Merlot) 1\/4 C. chopped fresh herbs (equal parts parsley, thyme and basil) Salt and freshly ground black pepper to taste Toss shrimp in Cajun seasoning; set aside for 15…<\/p>\n