The Weekend Epicure

This dish is an excellent food item for a holiday brunch or dinner. It takes the Creole dish shrimp and grits to a new level.  You can substitute crawfish for the shrimp when in season. A dash of Tabasco Sauce will give this main dish a holiday flare. 

 Shrimp And Andouille Sausage With Asiago Grits

makes 6 servings 
1 ½ lb. unpeeled, medium-size raw shrimp
1 Tbsp. butter
½ lb. Andouille sausage, diced
1 cup whipping cream
½ cup chicken broth
½ cup dry white wine
½ cup freshly grated Asiago or Parmesan cheese
¼ tsp. ground white pepper
Asiago Grits
Garnish: chopped fresh chives
Peel shrimp; devein, if desired. Melt butter in a large skillet over medium-high heat; add sausage; cook, stirring constantly, minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. garnish, if desired.
Asiago Grits
makes 6 servings prep: 5 min. cook: 20 min.
(14-oz.) cans chicken broth
½ cup freshly grated Asiago or Parmesan cheese
¾ cup uncooked quick-cooking grits
¼ tsp. ground white pepper
(8-oz.) container chive-and-onion cream cheese
Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes until thickened. Add cheeses and pepper, stirring until melted.