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Satsuma shrimp and grits
1 tbs olive oil
1/2 cup diced creole veggies (onion, bell pepper, celery)
1 lb peeled and cleaned small shrimp
1 lb diced andouille (outer casing removed)
1 clove garlic, minced
1 tsp ground coriander (optional, but so good)
up to 1/2 cup satsuma juice (any citrus works for this)
1/2 cup red pepper jelly
pat of butter
cheese grits or rice, prepared
Saute veggies in oil in a non-stick skillet. Add the shrimp and andouille and season with garlic and seasoning. Whisk the juice and pepper jelly together and add to skillet. NOTE: for a thicker sauce, use less juice and more jelly. When the shrimp is pink and cooked through and the sauce is bubbling, remove from heat and stir in a pat of butter. Now, it's ready to serve over cheese grits.
To make the cheese grits, make your grits like you normally would (according to package instructions) and remove from heat. Stir in shredded cheese, whatever flavor you prefer. A smoky cheddar worked great, farmer's cheese is fantastic. My taste tester also loved this over rice.
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