SPICY SHRIMP AND GRITS RECIPE RECIPES

Steps:

• Cook grits according to package directions. Remove from heat, and stir in cheese, butter, and 3 tablespoons hot sauce until melted and blended. Cover and set aside.
• Peel shrimp, and devein, if desired. Toss with salt and remaining 1 tablespoon hot sauce.
• Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, reserving drippings in skillet. Crumble bacon. Add shrimp and green onions to skillet, and sauté 3 minutes or just until shrimp turn pink. Stir in lemon juice.
• Spoon grits onto a serving platter; top evenly with shrimp mixture, and sprinkle with parsley and bacon. Serve with additional hot sauce, if desired.
• Note: For testing purposes only, we used Frank's Original Hot Sauce.

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes.
• Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes. 
• Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions.
• Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm.