Shrimp & Grits
Court of Two Sisters
1 cup Worcestershire sauce
1/2 cup steak sauce
1/4 cup white wine
3/4 lb. andouille sausage, diced
3 cups heavy cream
1 lb shrimp, peeled & deveined
4 cups grits, cooked
In a heavy-bottomed saucepot over medium-high heat, reduce the Worcestershire sauce, steak sauce and white wine by 3/4.
While sauce is reducing, bake the died andouille sausage until it becomes crisp.
Once the sauce has reduced, add the heavy cream and reduce again by 1/4. Add the shrimp and roasted andouille sausage to poach in the reduction. Serve over grits.
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