Shirmp and Grits with White Wine Sauce
 
Makes 4 servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 cup chopped andouille sausage
  • ¼ cup chopped sweet onion
  • ¼ cup chopped red bell pepper
  • 1 tablespoon chopped garlic
  • 1½ teaspoons Creole seasoning
  • 1 pound peeled and deveined medium or large fresh shrimp (tails left on)
  • ½ cup dry white wine
  • ¼ cup crème fraîche
  • Stone-Ground Grits (recipe follows)
  • Garnish: chopped fresh parsley
Instructions
  1. n a medium skillet, melt butter over medium heat. Add andouille, and cook until crisp, 7 to 10 minutes. Add sweet onion, bell pepper, garlic, and Creole seasoning; cook until vegetables are tender, 5 to 7 minutes. Increase heat to medium-high, and add shrimp and wine. Cook until shrimp are pink and firm and wine is reduced by half, 4 to 5 minutes. Remove from heat. Gently stir in crème fraîche. Serve with Stone-Ground Grits. Garnish with parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-and-grits-with-white-wine-sauce/