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

Ingredients

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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Instructions

1
Thaw shrimp under cold running water or in the refrigerator. Set aside.
2
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).
3
Once all liquid has been absorbed, add cheese and butter, and stir to melt. Remove from heat and set aside.
4
In a large sauté pan over medium-high heat, cook diced bacon 4-5 minutes.
5
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).
6
Stir in wine and cook about 5-6 minutes until liquid is almost completely evaporated.
7
Whisk in sour cream, half & half, and chipotle puree. Lower heat to medium and cook 5-6 minutes.
8
Add in shrimp and cook an additional 8-10 minutes or until sauce has thickened to the consistency of a thinner gravy.
9
Season with salt and pepper to taste as needed. Serve creamy shrimp sauce over grits.

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