Cajun Shrimp & Grits Recipe

Musket Powder Red Label

Grits

1 cup Stone-Ground or Yellow Grits

1 large Shallot, small dice

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

Butter, to taste

Salt, to taste

Hot Sauce, to taste

1 Bay Leaf


Dredge

1 cup Musket Powder Red Label

1 cup Cornstarch


Sauce

½  pound Shrimp, peeled, deveined

1 Cup Andouille Sausage

2 tbsp Butter

2 TbspFlour

½  Cup Heavy Cream

½ Cup Guinness

½ Cup Shallot

¼ cup Celery, brunoise

¼ Cup Bell Pepper, brunoise 

3 Bulbs Garlic,brunoise

  1. Make the grits. In a medium saucepan on medium, heat a tablespoon of neutral oil and sauté shallots for 3-4 minutes, add vinegar and cook until shallots are translucent and vinegar is cooked off.
  2. Add grits, water and a bay leaf, and stir occasionally until grits are al dente.
  3. Add hot sauce, lemon and salt to taste and cook until grits are cooked through.
  4. Turn off the heat and mix in butter and more salt if needed.
  5. Prepare shrimp. Dredge all of the shrimp in a mixture of 2:1 corn starch and Musket Powder Red Label seasoning. Set aside.
  6. Make the sauce. Mise out the remaining ingredients and heat up a sauté pan to medium high heat. Add a neutral oil and add the shrimp.
  7. Sear until you have a nice crust on both sides, remove from the pan and set aside.
    Note: The shrimp doesn’t need to be cooked all the way through at this point, but should be pretty close.
  8. Add shallots, bell peppers and celery into the pan. Sauté until the vegetables begin to soften and add the garlic and 1 tbsp Musket Powder Red label seasoning. Cook for an additional minute. Mix with a spoon to pick up all the fond that was left over from the shrimp.
  9. Add the andouille and sauté for 3 minutes. 
  10. Deglaze the pan with the Guinness and reduce until there is no more alcohol left.
  11. Add a 1/4 cup heavy cream and reduce. Once reduced by about half, add hot sauce, lemon juice, and salt to taste.
  12. Add your shrimp. Cook for about 4 more minutes until the shrimp has cooked through. Mount the sauce with butter and immediately plate with grits. Serve and enjoy!
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