Franklin Spice Works
Creole Shrimp and Grits
Creole-spiced shrimp and andouille over creamy stone-ground grits. A Lowcountry classic bursting with flavor.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp Orleans Parish Creole
- 4 cups cooked stone-ground grits
- 3 tbsp butter
- 1 cup andouille sausage, sliced
- 1/2 cup chicken broth
- 2 green onions, sliced
Instructions
- Season shrimp with Orleans Parish Creole.
- Cook andouille in a skillet over medium-high heat until browned. Set aside.
- In the same pan, cook shrimp 1-2 minutes per side. Remove.
- Deglaze pan with broth, scraping up any bits. Stir in butter.
- Finish grits with butter and salt. Plate grits, top with shrimp, sausage, and pan sauce. Garnish with green onions.