Creole shrimp & grits

• servings: 4 servings
• active time: 35 minutes
• total time: 1 hour 50 minutes

Ingredients

4 spray(s) Cooking spray

1 leaf/leaves Bay leaf

1 cup(s) Uncooked stone ground grits (not quick-cooking)

2 Tbsp All-purpose flour

4 oz Andouille sausage or other spicy sausage, cut into ¼-inch pieces

½ cup(s), chopped Uncooked onion chopped

¼ cup(s) Bell pepper green, chopped

¼ cup(s), chopped Celery chopped

2 clove(s) Garlic clove 2 tsp finely chopped

½ tsp Kosher salt divided, or more to taste

1 tsp Creole seasoning or make your own by searching for the recipe in the WW app

1 cup(s) Vegetable broth or chicken broth

½ cup(s) Tomato chopped

1 tsp Worcestershire sauce

¾ tsp Black pepper coarsely ground, or more to taste, divided

2 splash(es) Hot sauce Few dashes

1 pound(s) Uncooked shrimp peeled and deveined

2 Tbsp Grated Parmesan cheese

1 tsp Fresh lemon juice to taste

1 Tbsp Fresh parsley finely chopped, for garnish

Directions

In medium pot, bring 4 cups water and bay leaf to simmer over medium heat. Slowly pour in grits, whisking constantly. Reduce heat to medium-low. Cook, whisking occasionally to prevent clumping, until grits are thick and creamy but not stiff, 50 minutes to 1 hour.

Meanwhile, heat large cast-iron skillet over medium-low. Add flour and cook, stirring constantly, until it starts to smell toasty and turns light peanut-butter brown, 10 to 15 minutes. Transfer to small bowl.

Coat same skillet with nonstick spray and heat over medium-low. Add sausage and cook, stirring occasionally, until fat renders, 2 to 3 minutes. Add onion, bell pepper, celery, garlic, and 1⁄4 tsp salt. Cook, stirring occasionally, until vegetables soften, 4 to 5 minutes.

Add Creole Seasoning and toasted flour and stir for just a few seconds to coat sausage and vegetables. Add broth, tomatoes, Worcestershire, 1⁄4 tsp black pepper, hot sauce, and 1⁄4 tsp salt. Increase heat to medium and boil until sauce is slightly thickened and glossy, 5 to 6 minutes. Add shrimp and cook just until pink and slightly curled, 3 to 4 minutes.

Remove grits from heat. Stir in cheese, lemon juice, and 1⁄2 tsp black pepper. Season to taste with salt and black pepper. Serve shrimp and sauce over bowls of grits. Garnish with parsley.

Serving size: 2 oz shrimp and 1 cup grits

Nutrition

• Calories: 223 kcal