Shrimp and Andouille with Cheese Grits and Red Wine Gravy

Mmm, who doesn't love a southern classic. I actually grew up in the south, well Florida! My mom was always cooking delicious southern fare. I remember getting out of bed and having an awesome breakfast spread of jalapeno-cheese grits, biscuits and gravy and other yummy things. I was kind of excited to cook grits again, it's been so long. I received a request the other day from a friend who is also far from home and missing this particular dish. I just hope it's similar to what she's looking for!

Shrimp and Andouille with Red Wine Gravy

3 tablespoons butter
1 onion, chopped
2 green onions, chopped
3 cloves garlic, minced
2 andouille sausage links, small dice
25 large shrimps, shelled {tail on}
1 tablespoon creole spice blend
1 teaspoon slap ya mama seasoning

3 tablespoons butter
3 tablespoons flour
1 clove garlic, smashed
1 tablespoon creole spice blend
1 teaspoon slap ya mama seasoning
1 1/4 cup red wine, reduced by half
1 1/2 cup beef stock

• In a pan over medium heat, add 2 tablespoons of butter and both onions and cook until translucent. Add the garlic and continue to cook until the garlic is slightly browned.
• Add the andouille sausage and cook until the sausage starts to caramelize and brown. Add the shrimp, seasonings and remaining tablespoon of butter. Cook until the shrimps are thoroughly cooked.
• Remove the mixture from the pan and set aside. To the pan, add the butter and flour and make a roux. Add the smashed garlic and seasonings and continue to cook until lightly browned, about 2-3 minutes.
• Whisk in the red wine and beef stock, stirring until incorporated with the roux. The gravy will thicken over 5-6 minutes
• Once the gravy is done, pour through a sieve to remove all of the excess garlic and other particles that were in the gravy.

Creamy Cheese Grits

2 tablespoons butter
1 garlic clove, minced
4 cups water
1/2 cup heavy cream
1 cup grits {quick-cooking}
8 oz cheddar cheese {sharp}
salt and pepper, to taste

• In a pan add the butter and garlic and cook until tender, making sure not to brown the garlic. Set aside.
• Bring the water to a pre-boil and add the cream. Lower to medium heat and slowly add the grits to the liquid and continue to stir until they are fully cooked, about 5 minutes. Lower the heat to low and add the garlic-butter and cheese and stir until the cheese has melted.
• Season with salt and pepper.

*If you desire thicker grits, reduce the water to 3 cups.

Ashley