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Grilled Shrimp & Grits

April 1, 2019 Mary Sauer

Here at the University of Missouri we work closely with numerous local agricultural producers to provide the best, freshest product we can for our customers.

DifficultyBeginner

Here at the University of Missouri we work closely with numerous local agricultural producers to provide the best, freshest product we can for our customers.

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Homemade Shrimp and Grits

Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

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.

CuisineAmericana

Ingredients

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

Directions

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.

Grilled Shrimp & Grits
IngredientsDirections

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