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| INGREDIENTS | DIRECTIONS |
|---|---|
Grilled Shrimp & Grits 24 Each - 16/20-count shrimp, peeled and de-veined 1 tbsp olive oil 2 tbsp Cajun seasoning 3 cups Boursin Grits 5 ½ cups Andouille Cream ¼ cup green onions (scallions), sliced thin BOURSIN GRITS 2 cups whole milk 1 oz butter 2 tsp kosher salt ½ cup white grits 3 oz Boursin cheese, crumbled ANDOUILLE CREAM 4 oz andouille sausage, diced 2 oz shallots, sliced ½ cup dry white wine 3 cups heavy cream To taste kosher salt and ground black pepper |
1 Toss the shrimp with the olive oil and Cajun seasoning to thoroughly coat. 2 Place shrimp on a pre-heated char-grill and cook for 1-2 minutes. 3 Flip over and continue cooking for another 1-2 minutes or until the shrimp are just cooked through. 4 Serve immediately over Boursin grits, top with Andouille cream, and garnish with green onions. BOURSIN GRITS 5 Place the milk, butter, and salt in a medium saucepan and bring to a simmer over medium heat. 6 Turn heat to low and slowly whisk in the grits. 7 Cook the grits over low heat for 25-30 minutes, stirring frequently, until the grits are tender. 8 Remove from the heat and stir in the Boursin cheese until melted and the mixture is smooth. ANDOUILLE CREAM 9 Heat the andouille sausage in a medium saucepan over medium heat for 3-4 minutes to render some of the fat. 10 Add the shallots, increase the heat to high, and cook for 2-3 minutes or until the shallots are soft and the sausage is just beginning to brown. 11 Add the white wine and bring to a simmer. Reduce until almost dry. 12 Add the heavy cream, bring it to a boil, then turn the heat to low and simmer until reduced by half. 13 Adjust seasoning with salt and pepper. |
Ingredients
Directions
Toss the shrimp with the olive oil and Cajun seasoning to thoroughly coat.
Place shrimp on a pre-heated char-grill and cook for 1-2 minutes.
Flip over and continue cooking for another 1-2 minutes or until the shrimp are just cooked through.
Serve immediately over Boursin grits, top with Andouille cream, and garnish with green onions.
Place the milk, butter, and salt in a medium saucepan and bring to a simmer over medium heat.
Turn heat to low and slowly whisk in the grits.
Cook the grits over low heat for 25-30 minutes, stirring frequently, until the grits are tender.
Remove from the heat and stir in the Boursin cheese until melted and the mixture is smooth.
Heat the andouille sausage in a medium saucepan over medium heat for 3-4 minutes to render some of the fat.
Add the shallots, increase the heat to high, and cook for 2-3 minutes or until the shallots are soft and the sausage is just beginning to brown.
Add the white wine and bring to a simmer. Reduce until almost dry.
Add the heavy cream, bring it to a boil, then turn the heat to low and simmer until reduced by half.
Adjust seasoning with salt and pepper.