Shrimp and Not-Grits, Redux

By Kayb
January 23, 2011
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Shrimp and Not-Grits, Redux

Author Notes:'s the second standard shrimp-and-grits sauce. This one, too, should work wonderfully over linguine or fettucine. The salty spiciness of the andouille sausage plays wonderfully with the shrimp against the tart mustardy sauce. It's marvelous with a pitcher of mimosas!Kayb

Serves: 4

  • 1 pound Gulf shrimp
  • 8 ounces Andouille sausage
  • 1 shallot, chopped fine
  • 2 cloves garlic, minced fine
  • 2 tablespoons butter
  • 3 tablespoons coarse ground mustard
  • 1 tablespoon Pick-a-Peppa sauce
  • 1 cup white wine
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 pound linguine or fettucine
  • 1/2 cup chopped green onions
  1. Peel and devein shrimp, rinse, and set aside. Slice sausage about 1/3 inch thick, and cut slices into half-moons.
  2. Put pasta on to cook in boiling salted water.
  3. In a large skillet, melt butter and saute shallot and garlic over medium high heat until soft. Add Pick-a-Peppa and mustard.
  4. Add shrimp and sausage and saute briefly, then add white wine. When wine is reduced by half, remove from heat and stir in cream.
  5. Drain pasta and add to sauce; toss to combine. Garnish servings with chopped green onoins.

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