Indulge in a culinary journey that harmonizes the bold flavors of Italy and the coastal charm of the American South. This recipe article presents a tantalizing dish that pairs hot Italian sausage and succulent shrimp with creamy Asiago grits. Embark on a sensory adventure as you explore the spicy kick of the sausage, the briny sweetness of the shrimp, and the rich, cheesy texture of the grits. Discover the perfect balance of flavors and textures in this delectable dish that combines the best of two worlds.
In addition to the main recipe, this article offers a delightful collection of culinary creations that showcase the versatility of Asiago grits. Experiment with variations such as Asiago Gouda Grits with Pan-Seared Scallops, where tender scallops are seared to perfection and nestled atop creamy Asiago grits infused with the nutty flavors of Gouda cheese. For a vegetarian twist, try the Roasted Vegetable and Goat Cheese Stuffed Bell Peppers with Asiago Grits, where colorful roasted vegetables and creamy goat cheese are nestled within bell peppers and topped with a layer of cheesy Asiago grits.
And if you're craving a hearty breakfast or brunch, the Asiago Cheese and Spinach Stuffed Crepes with Poached Eggs and Asiago Grits is sure to satisfy your taste buds. Savor the delicate flavors of spinach and Asiago cheese wrapped in light crepes, accompanied by perfectly poached eggs and a bed of creamy Asiago grits. Each recipe in this article promises a unique culinary experience that will leave you craving more.
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.
Provided by Kelsey Nixon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
- For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
- Serve the sausage, peppers and shrimp over the grits.
AMAZING SHRIMP AND HOT ITALIAN SAUSAGE OVER ANGEL HAIR PASTA
This is a great one dish meal with an Italian accent. The Shrimp and Hot Italian Sausage are accented with a Garlic Cream Sause.
Provided by aeb8889
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Remove Italian Sausage from caseing. In an electric skillet or on top of the stove, brown very slowly the Italian sausage, the objective here is to brown it slow enough to allow the fat to run off into the skillet,add salt, pepper and press garlic, to the Italian Sausage once is has cooked.
- While Sausage is cooking chop tops of green onions and set aside.
- Mix water and flour together, make sure it is not lumpy and set aside.
- Add shelled and deveined shrimp to sausage , allow to cook for 3 minutes.
- Add Heavy Cream to Shrimp and Sausage, enough to cover over about an inch and a half, increase heat slightly, add water and flour mixture to thicken. Simmer to desired thickness. (Do not over cook shrimp).
- Sauce should be the consistancy of alfredo sauce and light pink in color (from the sausage fat). Serve over fresh Angel Hair Pasta tossed with Extra Virgin Olive Oil. Add fresh chopped green onion tops, Rosemary, Fresh Fancy Grated Parmesean and Ramano Cheese -- enjoy.
Nutrition Facts : Calories 899.6, Fat 80.3, SaturatedFat 44, Cholesterol 356, Sodium 1800.9, Carbohydrate 16.8, Fiber 1.9, Sugar 2.3, Protein 29.7
UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY
Here's what you need: whole milk, heavy cream, white corn grit, salt, black pepper, unsalted butter, shredded cheddar cheese, vegetable oil, medium white onion, yellow bell pepper, medium red bell pepper, garlic, andouille sausage, cayenne pepper, chicken stock, large raw shrimp, cayenne pepper, scallion
Provided by Betsy Carter
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, stir together the milk and heavy cream over medium-high heat.
- Bring to a boil.
- Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
- Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
- Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
- Heat the vegetable oil in a large skillet on medium-high heat.
- Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
- Add the sausage. Cook until cooked through, about 5-7 minutes.
- Slowly add the chicken stock. Stir until well-incorporated.
- Add the shrimp. Cook until pink in color, about 3 minutes.
- Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
- Remove from the heat and spoon the sausage and shrimp mixture over the grits.
- Sprinkle scallions on top, if desired.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 34 grams, Fat 99 grams, Fiber 1 gram, Protein 36 grams, Sugar 17 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling later on.
- Use high-quality ingredients: The better the ingredients you use, the better your dish will taste. Look for fresh, organic ingredients whenever possible.
- Don't overcrowd the pan: When cooking shrimp, it's important not to overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick.
- Don't overcook the shrimp: Shrimp cook very quickly, so it's important not to overcook them. Otherwise, they will become tough and rubbery.
- Season the grits well: The grits are a key component of this dish, so make sure you season them well. Use a combination of salt, pepper, garlic powder, and onion powder to taste.
- Garnish with fresh herbs: Before serving, garnish the dish with fresh herbs such as parsley, cilantro, or basil. This will add a pop of color and flavor.
Conclusion:
This hot Italian sausage and shrimp with Asiago grits is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of spicy sausage, succulent shrimp, and creamy grits is sure to please everyone at the table. So next time you're looking for a quick and flavorful meal, give this recipe a try!
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