Shrimp and Andouille Sausage with Asiago Grits
1 tablespoon butter
1/2-pound andouille sausage, diced
1/2 cup green onions chopped
1Tbsp. Creole seasoning
1 1/2 pounds unpeeled, medium-size raw shrimp
3/4 cup whipping cream
1/3 cup chicken broth
1Tbsp. Worcestershire sauce
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
asiago grits
fresh chives and parsley, to garnish
Peel and devein shrimp.
Melt butter in a large skillet over medium-high heat. Add sausage, green onion and Creole seasoning and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp and cook, stirring constantly for 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
Add cream, broth, and Worcestershire sauce to skillet. Cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper. Cook, stirring constantly for 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over asiago grits. Garnish with fresh chives and parsley, if desired.
Asiago Grits
2 (14-oz.) cans chicken broth
1/2 tsp salt
3/4 cup stone ground or uncooked quick-cooking grits
1/2 (8-oz.) container chive-and-onion cream cheese
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover and reduce heat to medium-low. Simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted.
NOTE: Stone ground grits will take 5-10 minutes longer to cook.