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BP's N'Orleans Shrimp n Grits

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We hope you got insight from reading it, now let’s go back to bp's n'orleans shrimp n grits recipe. You can have bp's n'orleans shrimp n grits using 27 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make BP's N'Orleans Shrimp n Grits:
  1. You need for the shrimp
  2. You need 1 lb large shrimp, peeled, deveined
  3. Get 1 lb Andouille Sausage, sliced on the diagonal 1⁄2 inch
  4. Take 1 tbsp creole seasoning
  5. Get 1 tbsp garlic powder
  6. Prepare 1 tbsp onion powder
  7. Get 2 tsp black pepper
  8. Prepare 1 tsp dried thyme
  9. You need 1 tsp smoked paprika
  10. Get 1⁄2 stick stick of butter
  11. Provide 2 tbsp extra virgin olive oil
  12. Take 2 stalks celery, chopped
  13. Take 1 jalapeno, diced
  14. Use 1 bell pepper, diced
  15. You need 1 small red onion, diced
  16. Use 3 clove garlic, minced
  17. You need for the grits
  18. Use 1 cup grits
  19. Provide 1 cup water
  20. You need 1 cup milk
  21. Use 1 cup beef or chicken broth, low sodium + extra to thin grits as they cook
  22. You need 1 stick butter
  23. Use 1 1⁄2 cup grated sharp cheddar cheese
  24. Get 1 tsp Creole seasoning
  25. You need 1 tsp blk pepper
  26. You need 1 tsp garlic powder
  27. Take 1 tsp onion powder
Steps to make BP's N'Orleans Shrimp n Grits:
  1. In a large pot bring all liquids to boil, add butter and seasonings
  2. Slowly stir in grits while whisking nonstop for about two minutes.
  3. Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
  4. Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed.
  5. To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside.
  6. In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
  7. Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink.
  8. Serve on top of hot grits…yes sir!

In a large saucepan, bring broth to a boil. Meanwhile, in a large skillet, saute onion and pepper strips in oil until crisp-tender. At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This version is inspired by theirs—zesty with green onions and tasso ham, with a generous dose of Cajun spice. Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil.

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