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Chipotle Shrimp and Grits
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
12  People


Recipe makes 12 Servings

2 cup(s) medium peeled gulf shrimp
2 cup(s) water
2 cup(s) whole milk
1 cup(s) instant grits
2 cup(s) shredded cheddar cheese
3 Tbsp unsalted butter
1 cup(s) bacon, diced
1 cup(s) andouille sausage, diced small
7 Oz white onion, diced
2 Tbsp fresh garlic, minced fine
1/2 cup(s) sherry wine
1/2 cup(s) sour cream
1 1/2 cup(s) half & half
3 Tbsp chipotle peppers in adobo sauce, puréed
1/2 Tsp kosher salt
1/2 Tsp black pepper
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Thaw shrimp under cold running water or in the refrigerator. Set aside.
In a medium sized pot bring water and milk to a simmer. Whisk in grits, reduce heat to medium-low and cook until thick (for thicker or thinner grits just add or subtract water as desired).
Once all liquid has been absorbed, add cheese and butter, and stir to melt. Remove from heat and set aside.
In a large sauté pan over medium-high heat, cook diced bacon 4-5 minutes.
Add andouille sausage to bacon and stir-fry 2 minutes. Then add white onions and garlic, and continue to stir-fry until sausage and bacon are slightly browned and onions are tender (about 5-6 minutes).
Stir in wine and cook about 5-6 minutes until liquid is almost completely evaporated.
Whisk in sour cream, half & half, and chipotle puree. Lower heat to medium and cook 5-6 minutes.
Add in shrimp and cook an additional 8-10 minutes or until sauce has thickened to the consistency of a thinner gravy.
Season with salt and pepper to taste as needed. Serve creamy shrimp sauce over grits.


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