Shrimp & Grits Bowl with Spicy Cream Sauce

Shrimp & Grits Bowl with Spicy Cream Sauce
24 servings, 2 cups each


Ingredients Weights Measures
Spicy Cream Sauce
heavy cream - -
dry white wine - -
shallots, minced - -
fresh lemon juice - -
TAPATIO Hot Sauce - -
Shrimp & Andouille Sausage Mixture
andouille sausage, cut into 1/4-inch-thick slices - -
green peppers, finely chopped - -
red peppers, finely chopped - -
onions, minced - -
garlic, minced - -
olive oil - -
uncooked large shrimp, peeled, deveined - -
plum tomatoes, chopped - -
frozen okra, thawed, cut into 1/2-inch-thick slices - -
Cajun seasoning - -
seafood seasoning (celery salt, pepper and paprika blend) - -
Cheesy Grits
water - -
chicken broth - -
whole milk - -
old-fashioned white grits, uncooked - -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred - -
black pepper - -
fresh parsley, chopped - -
OSCAR MAYER Bacon, crisply cooked, crumbled - -


SPICY Cream Sauce: Mix ingredients in medium saucepan. Bring to boil on medium heat; simmer on medium-low heat 15 min. or until sauce is reduced to 3 cups (or reduced to 1/2 cup for trial recipe), stirring occasionally. Keep warm.

SHRIMP & Andouille Sausage Mixture: Saute sausage, peppers, onions and garlic (in trial-size portions) in hot oil in large skillet on medium heat 6 min. Add shrimp, tomatoes, okra and seasonings.; cook 5 to 6 min. or until shrimp are done. Keep warm.

CHEESY Grits: Bring water, broth and milk to boil in large saucepan on medium heat. Gradually whisk in grits; cover. Simmer on medium-low heat 15 to 18 min. or until thickened, stirring occasionally. Remove from heat. Add cheese and black pepper; stir until cheese is melted. Keep warm.

FOR each serving: Spoon 1 cup Cheesy Grits into serving bowl; top with 1 cup Shrimp & Andouille Sausage Mixture. Drizzle with 2 Tbsp. Spicy Cream Sauce. Sprinkle with 1 Tbsp. chopped parsley and about 1/2 Tbsp. bacon.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Make Ahead
Spicy Cream Sauce can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Reheat just before using as directed.
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