Spicy Honey Butter Biscuit Shrimp N Grits
More flavor than you can shake a shrimp at. Combine an old-fashioned South Carolina low country favorite with some New Orleans zest and our newest shrimp creation. Comfort food doesn’t get any more comfortable.
Menu Part
Ingredients
| 6 | Each | Honey Butter Biscuit Shrimp (Item# 057562) |
| 4 | Ounces | Stoneground Grits, Prepared |
| 3 | Ounces | Andouille, Diced |
| 1/2 | Cup | White Wine |
| 1/2 | Each | Shallot, Finely Sliced |
| 1/4 | Cup | Heavy Cream |
| 1 | Stick | Butter, Unsalted |
| 1/4 | Each | Lemon, Fresh, Juiced |
| To Taste | Cajun Seasoning | |
| 1 | Tablespoon | Scallions, Cut finely on a bias |
Directions
- Prepare the Honey Butter Biscuit Shrimp according to package instructions to an internal temperature of 165°F.
- Prepare the stone ground grits to package instructions and season well.
- Reduce the white wine and shallots in a small saucepan to almost dry.
- Add cream and reduce by 2/3rds. Swirl in the butter and season with Cajun seasoning.
- Sauté the andouille and add to the butter. Arrange over the grits and place the shrimp on top.
- Garnish with chopped scallions.
