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Yields6 Servings
 1 tsp Garlic Powder
 1 tsp Fine Sea Salt
 1 tbsp Smoked Paprika
 1 tbsp Dried Thyme
 1 tsp Fresh Cracked Black Pepper
 1 ½ lbs Raw Shrimp, (21-25 count)
 1 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 1 tbsp VSOP Lemon Fused Extra Virgin Olive Oil
 ½ lb Andouille Sausage, cut into 1/2 inch dice
 1 large Shallot, minced
 2 cloves Garlic, minced
 2 ½ cups Shrimp Stock, or chicken or vegetable stock
 ½ cup Heavy Cream
 ¾ cup Quick Grits
 1 cup Sharp White Cheddar Cheese, shredded
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 3 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 1 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 3 tbsp All-Purpose Flour
 1 tbsp Tomato Paste
 ½ cup Shrimp Stock, or chicken or vegetable stock
 1 cup Heavy Cream
 1 tsp Dried Thyme
1

(Skip this step if using chicken or vegetable stock) Peel the shrimp and reserve the shells. Heat 3 cups of water, 2 teaspoons of sea salt with the shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.

2

Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.

3

Heat the Baklouti & Lemon EVOOs in a large saute pan over medium-high heat. Add the diced Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp are just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.

4

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti EVOO, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.

5

In the same pan that the shrimp and sausage were cooked in, add a tablespoon of Baklouti EVOO, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock, cream, and thyme to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed through. Do not overcook the shrimp!

6

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired. Enjoy!

Ingredients

 1 tsp Garlic Powder
 1 tsp Fine Sea Salt
 1 tbsp Smoked Paprika
 1 tbsp Dried Thyme
 1 tsp Fresh Cracked Black Pepper
 1 ½ lbs Raw Shrimp, (21-25 count)
 1 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 1 tbsp VSOP Lemon Fused Extra Virgin Olive Oil
 ½ lb Andouille Sausage, cut into 1/2 inch dice
 1 large Shallot, minced
 2 cloves Garlic, minced
 2 ½ cups Shrimp Stock, or chicken or vegetable stock
 ½ cup Heavy Cream
 ¾ cup Quick Grits
 1 cup Sharp White Cheddar Cheese, shredded
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 3 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 1 tbsp VSOP Baklouti Green Chile Pepper Extra Virgin Olive Oil
 3 tbsp All-Purpose Flour
 1 tbsp Tomato Paste
 ½ cup Shrimp Stock, or chicken or vegetable stock
 1 cup Heavy Cream
 1 tsp Dried Thyme

Directions

1

(Skip this step if using chicken or vegetable stock) Peel the shrimp and reserve the shells. Heat 3 cups of water, 2 teaspoons of sea salt with the shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.

2

Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.

3

Heat the Baklouti & Lemon EVOOs in a large saute pan over medium-high heat. Add the diced Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp are just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.

4

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti EVOO, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.

5

In the same pan that the shrimp and sausage were cooked in, add a tablespoon of Baklouti EVOO, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock, cream, and thyme to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed through. Do not overcook the shrimp!

6

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired. Enjoy!

Shirmp & Andouille Over White Cheddar Grits