Shrimp and Grits
|DFA Speed Scratch Cream Sauce||32||4 cups|
|Quick cooking grits or cornmeal||8||1 cup|
|Pepper – black||0.08||1/2 tsp|
|Cheddar cheese – shredded||8||1 cup|
|Cooking oil||0.5||1 Tbsp|
|Corn – shucked, canned or frozen||8|
|Onions, diced||4||1/2 cup|
|Bell pepper – diced||4||1/2 cup|
|Andouille sausage – diced||8||1 cup|
|Cajun seasoning||0.6||1 1/4 Tbsp|
|DFA Speed Scratch Butter Sauce||32||4 cups|
- Combine DFA Speed Scratch Cream Sauce and grits in a pot over medium-high heat and season with salt and pepper. Stir continuously until liquid is absorbed and grits are tender. Stir in cheddar cheese and season to taste. Set aside.
- Heat cooking oil in a large sauté pan over medium-high heat. Add corn, onions and bell peppers and sauté until softened.
- Add shrimp and andouille sausage to pan and sauté until shrimp are fully cooked. Add Cajun seasoning and DFA Speed Scratch Butter Sauce. Toss to coat. Heat through for 2-3 minutes.
- Plate the grits mixture with sauteed shrimp and sausage blend.