Cincinnati Shrimp and Grits

by Brie Miller


1 1/2 lbs medium shrimp (peeled,deveined)
4 tsp Original Essence
1/2 tsp salt
3 links Mettwurst (Hot)
1/4 cup vegetable oil
1 cup yellow onion (finely chopped)
1/2 cup red bell pepper (finely chopped)
1/2 cup orange bell pepper (finely chopped)
2 cloves garlic (minced)
1 1/2 cups chicken broth
1/4 cup heavy cream
4 whole green onions (finely chopped)
2 tbls minced parsley
1 tube mush
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SPICY SHRIMP AND ANDOUILLE: Season the shrimp with 3 teaspoons Original Essence. Heat a large (12 to 14 inches), heavy sauté pan over medium-high heat, add 1 tablespoon of the oil and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, add 1 tablespoon of the oil to the pan, add half the shrimp, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and another tablespoon of oil to the pan and repeat with the remaining shrimp. Add the remaining tablespoon of oil to the pan and add the onion and bell peppers and cook until soft, 3 minutes. Add the remaining teaspoon Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced by half, about 5 minutes. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits. CHARLESTON STYLE GRITS: In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover saucepan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve with Spicy Shrimp and Andouille.
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