Cajun Brunch Shrimp & Grits: A Mouthwatering Masterpiece

Allergens

Shellfish (shrimp) - Dairy (milk and cheese)

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups stone
• ground grits
• 4 cups whole milk
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• 2 cups andouille sausage, sliced
• 1 cup bell peppers, diced
• 1 cup red onion, diced
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground white pepper

Instructions

1. In a large pot, bring milk to a simmer over medium heat. Slowly whisk in the grits and cook according to package instructions until creamy and tender. Stir in cheddar cheese, salt, and black pepper set aside.
2. In a separate pan, sauté andouille sausage, bell peppers, and red onion over medium heat for 5 minutes or until slightly softened. Add garlic and cook for another minute.
3. Stir in marinara sauce, cayenne pepper, paprika, dried thyme, and ground white pepper. Simmer for 10 minutes to allow flavors to meld.
4. In a separate pan, sauté shrimp with a touch of olive oil until pink and cooked through. Season with salt and black pepper to taste.
5. To serve, ladle grits onto plates, top with marinara sauce, sausage, and bell peppers. Add sautéed shrimp on top and garnish with fresh parsley.

Chef’s Insight

Use high-quality stone-ground grits for the best texture and flavor. - Choose firm, fresh shrimp for optimal taste and texture.

Notes

Adjust the cayenne pepper to your preferred spiciness level.