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Louisiana's Original Salsa

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Shrimp and Grits

Votes: 1
Rating: 5
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Ingredients
  • 1 cup 2 Sisters' Salsa
  • 1 cup coarsely ground grits
  • 3 cups water
  • 2 tsp. salt
  • 2 cups half and half
  • 2 lbs. uncooked shrimp, peeled and deveined
  • 1 pinch cayenne pepper
  • 1 lemon, juiced
  • 1 lb. andouille sausage, cut into 1/4 inch slices
  • 5 slices bacon
  • 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup chopped onion
  • 1 tsp. minced garlic
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 tbsp. Worcestershire sauce
  • 1 cup shredded sharp Cheddar cheese
Instructions
  1. 1. Bring water, grits and salt to a boil in a heavy saucepan with a lid.
  2. 2. Stir in half-and-half and simmer until grits are thick and tender. Set aside and keep warm.
  3. 3. In a bowl, sprinkle shrimp with cayenne pepper and salt according to taste; drizzle with lemon juice and set aside.
  4. 4. Place andouille sausage slices in a large skillet over medium heat; fry until browned. Remove skillet from heat.
  5. 5. Cook bacon until browned and retain drippings in skillet. Transfer bacon slices to paper towels, let cool and crumble.
  6. 6. Cook and stir green, red and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent.
  7. 7. Stir shrimp, salsa and cooked vegetables into the andouille sausage and mix to combine.
  8. 8. Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color.
  9. 9. Pour the butter-flour mixture into the skillet with andouille sausage, shrimp and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink.
  10. 10. Just before serving, mix sharp cheddar cheese into grits until melted and grits are creamy and light yellow.
  11. 11. Serve shrimp mixture over cheese grits.
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By far the best tasting salsa. Our favorite, yummy! Makes the best red gravy as well!
Ainsley G.
If you like salsa, you will LOVE this “Cajun” salsa, produced right in the heart of Louisiana.
Venessa L.
I made the crawfish macque choux on your website. Was awesome! Had to double the recipe to feed the crowd I had.
Jason T.
This is some of the best salsa I have ever tried. So full of flavor, delicious!
Natalie D.
We tried the provolone baked chicken breast recipe, which includes the 2 Sisters’ Salsa! Amazing! My whole family loved it! Will definitely be adding 2 Sisters’ Salsa to my grocery list.
Aimee D.
Awesome! Perfect for recipes or alone with chips.
Carol D.
2 Sisters’ Salsa is by far the freshest and most delicious I’ve ever tasted!
Central Louisiana Home Health and Hospice (Marksville)
I can honestly say this is the best salsa I have ever tried. Great product. Love that it is Cajun made!
Christie D.
I love 2 Sisters’ Salsa! So glad I tried it, always have a jar on hand!
Sandy B.
I used some 2 Sisters’ Salsa in a steak marinade in addition to some Italian dressing and the flavors came through great!
Jennifer G.

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2 Sisters' Salsa Company

P.O. Box 219

4867 HIghway 107 S

Plaucheville, LA 71362

P 318-922-3103

F 318-314-2191

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