Andouille Shrimp & Grits

Name: Andouille Shrimp & Grits
Prep time: 45 min
Total time: 1 h
Yield: Makes 4 servings
Ingredients: Store-bought or homemade kale chips; Store-bought or homemade kale chips; 1 teaspoon paprika; 1 pound butternut squash, cut into cubes (about 2 cups cubed); 1 pound shrimp, peeled and deveined; 1 pinch saffron threads*; 4 ounces andouille sausage, cut into ⅜-inch cubes (about 1 cup cubed); Olive oil, for pan (if needed); 1 pound shrimp, peeled and deveined; ⅓ cup goat cheese, plus more for topping; ½ cup heavy cream; Salt and black pepper, to taste; Salt and black pepper, to taste; 1 cup stone-ground white grits (not instant)

Simple and Satisfying, Southern and Spanish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Shrimp and grits is a classic Southern favorite, often served for breakfast, dinner, or any meal in between. This version includes a saffron-infused squash and andouille sausage hash reminiscent of paella and is served with crispy kale chips and creamy goat cheese.

Ingredients

For Grits

1 cup stone-ground white grits (not instant)
⅓ cup goat cheese, plus more for topping
½

Method

Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Reduce heat to low. Gently simmer, stirring often and adding water ¼ cup at a time as needed, about 45 minutes to 1 hour or until tender (the consistency of the grits is a matter of personal preference, but if they appear thick and pasty, add a little water). Stir in goat cheese and cream. Seas