As summer winds down and fall calendars fill up, it’s nice to have an easy dinner recipe in your back pocket for busy weeknights. That’s where this recipe for this Shrimp and Grits with White Wine Sauce comes in. With just a few ingredients, many of which you may already have in your pantry or fridge, you’ll be on your way to a flavorful, satisfying dinner. The shrimp are cooked with Creole seasoning, andouille sausage, and white wine and spooned over a bed of creamy grits.
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
- 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.
Stone-Ground Grits
Ingredients
- 3 cups milk
- 1 cup water
- 2 teaspoons kosher salt
- 1 cup stone-ground white grits
- 2 tablespoons unsalted butter
Instructions
- In a medium saucepan, bring milk, 1 cup water, and salt to a boil over medium-high heat. Gradually whisk in grits. Cook, whisking constantly, until grits and liquid have been incorporated, 2 to 3 minutes. Reduce heat to medium, and simmer until grits are tender, 20 to 25 minutes. Stir in butter until melted and combined. Serve immediately.
