Shrimp and Grits (Louisiana)

Serve this delicious shrimp and grits recipe with Mirliton Salad for a dinner that's guaranteed to please.

2 Tbsp. olive oil
30 jumbo Louisiana shrimp, head on, peeled and deveined
sea salt
pepper, freshly cracked
1-3 Tbsp. Creole Seasoning
6 Tbsp. andouille sausage, finely chopped
1 Tbsp. garlic, minced
1 Tbsp. shallot, minced
2 Tbsp. piquillo peppers, finely chopped
1 Tbsp. fresh thyme, chopped
4 cups Shrimp Stock or Chicken Stock
2 Tbsp. butter
1 tsp. lemon juice, freshly squeezed
2 cups tomatoes, peeled, seeded, and chopped
1 Tbsp. fresh chives, chopped
1 recipe Grits
½ cup fresh chervil sprigs

In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.

Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3-5 minutes.

Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.

To serve, place a heaping ¼ cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.

Makes 6 servings.