Author Notes
This is an update of a classic Cajun dish. Grits are traditionally used, but this uses oats cooked in Bock beer. —Greg Fontenot
Continue After Advertisement
Ingredients
-
3 cups
Bock beer
-
1/2 teaspoon
salt
-
1 cup
quick cooking oats
-
1 cup
grated smoked Gouda
-
8 ounces
andouille sausage
-
1 tablespoon
extra virgin olive oil
-
1 tablespoon
butter
-
1
clove garlic, minced
-
2 tablespoons
chopped green onions
-
1 cup
chopped tomatoes
-
1 1/2 pounds
cleaned shrimp, (25-30 count)
-
1/2 teaspoon
hot sauce
-
1 tablespoon
lemon juice
Directions
-
Bring beer to a boil with salt. Add oatmeal and cook with stirring over medium heat until tender, 5 minutes.
-
Mix in cream with cheese and chopped sausage stirring until cheese melts and cream in incorporated.
-
Heat olive oil with butter in a sauté pan. Add onions and cook until tender, 5-6 minutes. Stir in garlic and green onions cooking 5 more minutes.
-
Mix in tomatoes and sauté until liquid reduces. Stir in shrimp and sauté until pink.
-
Finish with hot sauce and lemon juice cooking an additional 1 minute.
-
Serve shrimp over cheese and sausage beer oats.
See what other Food52ers are saying.