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Community Table from Epicurious

from Epicurious

Take your place at the table


Bring 3 1/2 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 30-40 minutes.  Stir in cheese and jalapeño, then cream (optional). Season with salt (a good amount) and pepper. Keep warm


Meanwhile, heat a large heavy skillet over medium-high heat. Add andouille sausage and sauté until fat begins to render, about 3-4 minutes (if using lean andouille chicken or turkey sausage, add 1 tablespoon oil to skillet). While sausage is cooking, toss shrimp with paprika, cayenne, salt and pepper in a bowl.  Add garlic, tomatoes and shrimp to the pan and sauté. When garlic begins to turn golden, add white wine, reduce for 1 minute, then add chicken stock. Simmer until shrimp is cooked through, about 2 minutes. Remove shrimp, tomatoes and sausage from skillet with a slotted spoon and continue to reduce the liquid until it thickens to a sauce consistency.  Season to taste with salt and pepper.  Swirl in 1 Tbsp cold butter to the sauce until completely melted and set aside.

Spoon grits into large shallow bowls or onto plates.  Top with 4-5 shrimp standing upright.  Lay out 5-6 tomato halves of varying colors over the grits. Crumble 1 Tbsp of cheese over the dish and garnish with finely chopped parsley and scallions. Drizzle a small spoonful of sauce over the dish and enjoy.

Read the original on: The Date Dish

The Date Dish, Lindsey Becker

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After years of friends asking me what they should make for their date, I decided to create The Date Dish and go to culinary school to further enhance my skills. Created in 2013, TheDateDish.com focuses on simple yet impressive recipes to make for your significant other on any occasion.