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cousin vinnie creole shrimp and grits

(2 ratings)
Recipe by
Elixa Beaumont
Franklin, TN

Being from up north every time I hear about grits, I cant help but crack up, it brings me back to the movie my cousin Vinny and the grits.So I set out to proof that grits could be made successfully by a Northerner. And it kicks A$$ in a New york minute. He gives food to every living creature because his mercy endures forever. Psalms 136:v25

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 20 Min

Ingredients For cousin vinnie creole shrimp and grits

  • 24 lg
    frozen shrimp or fresh thaw out if frozen
  • 12 oz
    andouille sausage sliced thin
  • 1 md
    spanish onion chopped
  • 2 clove
    garlic chopped
  • 1 sm
    jalapeno peppers
  • 1/4 c
    tomato paste
  • 1 can
    tomato sauce, spicy
  • 2 Tbsp
    chopped cilantro
  • 2 Tbsp
    tony chachere,s original creole seasoning
  • 1 Tbsp
    cajun seasoning
  • 3 Tbsp
  • 1/4 c
    white wine
  • 2 Tbsp
    sliced spanish olives

How To Make cousin vinnie creole shrimp and grits

  • 1
    In a bowl, rinse, peel and de-vein shrimp.
  • Heat olive oil.
    In a saute pan, heat the olive oil. Do not let it smoke.
  • 3
    Add onions and saute for 2-3 minutes.
  • 4
    Add andouille sausage until slightly fried.
  • 5
    Add garlic, cherry tomatoes, jalapeno, 1 tbsp cilantro, seasonings and tomato paste. Saute for 10 minutes. Meanwhile, cook the grits according to instructions on the box (about 5 minutes).
  • 6
    Add wine olives and saute on med-low heat for 5 minutes. Add shrimp and saute for another 5 minutes. Keep warm on low heat.
  • 7
    Pour a 2-3 spoonfuls of grits onto a dinner plate. Top with shrimp/sausage mixture. Serve with a side of your favorite vegetable and enjoy!

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