| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Emlive10 | 1 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 3 | T | Flour |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped green bell peppers |
| 1/2 | c | Chopped celery |
| Salt | ||
| Cayenne pepper | ||
| 1 | lb | Andouille sausage, sliced |
| 1/4-inch | ||
| thick | ||
| 1 1/2 | lb | Medium shrimp, peeled and |
| deveined | ||
| 3 | c | Water |
| 1/4 | c | Chopped green onions |
| 1 | Recipe Creamy Stone Ground | |
| Grits |
INSTRUCTIONS
In a saute pan, over medium heat, melt the butter. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux, about the color of peanut butter. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are wilted, about 8 minutes. Add the sausage and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp. Stir in the water. Bring the liquid to a simmer and continue to cook for 8 to 10 minutes, until the mixture coats the back of a spoon. Remove from the heat and stir in the green onions. To serve, spoon the grits in the center of each serving bowl. Spoon the shrimp mixture over the grits. Garnish with parsley. Yield: 6 servings Converted by MC_Buster. Per serving: 1210 Calories (kcal); 47g Total Fat; (35% calories from fat); 143g Protein; 46g Carbohydrate; 1128mg Cholesterol; 1443mg Sodium Food Exchanges: 1 Grain(Starch); 19 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC57 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 971
Calories From Fat: 372
Total Fat: 42.1g
Cholesterol: 948.9mg
Sodium: 4228.9mg
Potassium: 1403.9mg
Carbohydrates: 46.2g
Fiber: 6.3g
Sugar: 10.4g
Protein: 98.7g