Breakfast

Shrimp & Grits with Andouille Sauce

Name: Shrimp & Grits with Andouille Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 cup whole milk; 1 cup vegetable broth; 3 tablespoons unsalted butter, divided; ½ cup stone-ground cornmeal; ½ teaspoon sea salt; ¼ teaspoon white pepper; 8 large Gulf shrimp, peeled and deveined; 4 ounces andouille sausage, sliced into ¼-inch rounds; 2 tablespoons shallot, minced; 1 garlic clove, minced; ¼ cup shrimp or chicken stock; 2 tablespoons red wine vinegar; 1 tablespoon honey; ¼ teaspoon cayenne pepper; 2 fresh thyme sprigs; 8 fresh sage leaves; Fleur de sel for finishing

Buttery polenta-style grits anchor seared Gulf shrimp and crispy andouille rounds, all bound in a silky brown-butter andouille gastrique with fresh thyme and a whisper of cayenne. Each element layers elegantly on the plate, finishing with crispy sage leaves and fleur de sel.

658calper serving 28gprotein 50gcarbs 39gfat 15min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this