Dine of the Month - Shrimp & Andouille with Grits

This recipe has been altered from the Blog Hits and Misses

Ingredients:

For Grits: 

I used instant Grits - because it was all we had in the house - and it turned out wonderful
1 Cup Grits 
4 Cups Water 
1/4 Tsp Salt and 1/2 Tsp Pepper
2 Tblsp Butter
1/2 Cup Heavy Cream
1 Cup Milk

For the Shrimp: 

2 Tblsp Olive Oil 
6 oz. Andouille Sausage cut into 1/4 inch rounds
1 Green Pepper - diced 
1/2 Yellow Onion - diced
2 tsp Garlic - minced 
1/8 tsp Cayenne Pepper
1 tsp Cajun Spice
1/2 Tsp Paprika
1 Tsp Old Bay Seasoning
1 Tsp Salt
1 Tomato - diced
1 Tblsp Red Wine Vinegar
2 Tblsp Butter
1 Pd. Shrimp - cleaned & deveined
1/2 Cup Heavy Cream

Instructions:

Begin the process of cooking the grits. Bring the water, mixed with the salt, pepper and butter to a boil. Add the grits, milk, and the heavy cream and turn to simmer. Let Grits sit while stirring occasionally. 

While the Grits are cooking begin prepping the other ingredients. 

Over Medium-High, heat the Olive Oil and brown the Andouille (about 2 minutes on each side - until cooked through).  Remove from pan and set to the side. 

Add the diced pepper and onion to the pan and let saute until softened. Then, add the Cayenne, Garlic, Cajun Spice, Paprika, Old Bay, Salt & Pepper. Cook for about 2 minutes. 
Add in the diced tomato and vinegar and cook until tomato is softened.  Remove the contents from the pan and set aside. 

Heat the Butter and 1 Tblsp of Olive Oil in the pan on high and sear the Shrimp slightly. 

Add the Andouille and remaining vegetable contents previously removed. Add the 1/2 Cup heavy cream and cook until just starting to bubble. Reduce the heat of the pan. 

Serve the grit and Andouille mixture over grits. Sprinkle with Old Bay, Salt & Pepper. 

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