Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits

Ingredients 

Shrimp

2 tablespoons butter

1 tablespoon olive oil

1 small onion, finely chopped

1 small green bell pepper, finely chopped

1 stalk celery, finely chopped

4 cloves garlic, minced

2 tablespoons all-purpose flour

1 tablespoon Cajun seasoning, or to taste

1/2 teaspoon cayenne pepper, or to taste

3 links Andouille sausage links, (7 ounces) halved lengthwise and sliced

1 cup chicken broth

1 can (15-ounce) diced fire-roasted tomatoes, undrained

1 pound wild-caught American shrimp, (16-20 count) peeled, deveined and tail removed if desired

1/3 cup heavy cream

Salt and freshly ground black pepper, to taste

2 tablespoons chopped parsley, plus more for garnish

Grits

3 cups chicken broth

salt

1/2 cup quick grits

1/2 cup freshly grated Parmesan cheese

2 tablespoons heavy cream

1 tablespoon freshly ground black pepper

Instructions 

Shrimp

Heat butter and oil in a large, heavy skillet over medium-high heat.

Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften. Add the green bell pepper and celery. Cook 7 to 8 minutes or until very soft.

Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds).

Add sausage, chicken broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.

Stir in shrimp and cook 2 to 3 minutes or until just firm.

Stir in heavy cream and heat through. Stir in parsley. Serve with grits.

Grits

Bring chicken broth to a boil. Add salt to taste.

Slowly stir in quick grits and cook per package directions. Stir in cheese, cream and black pepper. Serve with shrimp.