Description
Spicy shrimp, andouille sausage, and bell peppers are served over cheesy grits. Recipe developed by Chef Billy Parisi on behalf of Hunt’s.
Ingredients
- 1 yellow onion, diced small
- 1 teaspoon olive oil
- 1 gallon water
- 24 ounces regular grits, uncooked
- 8 ounces unsalted butter
- 2 cups shredded white Cheddar cheese
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 4 andouille sausage links, thinly sliced
- 2 pounds uncooked medium shrimp (26-30 count) – peeled, deveined, thawed if frozen
- 1 (28 ounce) can Hunt’s® Diced Tomatoes, undrained
- 4 tablespoons sriracha hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Prep Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 10