There is a restaurant near by to the place we go to the beach that we love. In fact, it’s our new favorite restaurant. It’s an old country house a block from the beach and it has a large front porch on which to eat a lovely gourmet meal. After going there a couple of years I’d never ordered the one thing on the regular menu that always caught my eye. The reason is all of their spectacular “specials” are always a huge distraction from their standard menu.
But recently we were lucky enough to eat there twice in one weekend and the specials hadn’t changed in the two days since our previous visit! So I ordered the Shrimp and Andouille Sausage over Cheesy Grits for the first time. Two bites in and I knew I’d have to recreate it at home. It was that good. The shrimp in this dish are tender and silky while the sausage is a spicy peppery kick in the seat.
The spice from the sausage infuses into the sauce so the two together could have been too much heat and overpowered the shrimp, except it didn’t, and it didn’t because of those grits. The cheesy creamy corn tames the sausage and soothes the heat allowing each of the more subtle flavors to be just as present as the andouille.
The best part is that it is so easy to make you can have the whole thing cooked, from start to finish, in under a half hour. It’s so elegant, serve it on a special occasion and no one will believe that it was this easy.