- Grits:
- 1 yellow onion, diced small
- 1 teaspoon olive oil
- 1 gallon water
- 24 ounces regular grits, uncooked
- 8 ounces unsalted butter
- 2 cups shredded white Cheddar cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Shrimp:
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 4 andouille sausage links, thinly sliced
- 2 pounds uncooked medium shrimp (26-30 count) – peeled, deveined, thawed if frozen
- 1 (28 ounce) can Hunt's® Diced Tomatoes, undrained
- 4 tablespoons sriracha hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Grits: Heat olive oil in a large pot on high heat; add the onions and brown. Add water and bring to a boil. Slowly stir in grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper; keep warm.
- Shrimp: Heat olive oil in a large saute pan on high heat. Add onions, peppers and sausage and saute for 5 to 6 minutes. Next, add shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in diced tomatoes, Sriracha, salt and pepper and simmer for 10 minutes on low heat.
- Serve the shrimp over the cheesy grits.