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Ingredients

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 ½ teaspoon kosher salt ¼ teaspoon freshly cracked black pepper 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 ½ teaspoon kosher salt ¼ teaspoon freshly cracked black pepper

Nutrition Info

713.8 calories carbohydrate: 68.6 g cholesterol: 214.7 mg fat: 31.6 g fiber: 3 g protein: 35 g saturatedFat: 17.8 g servingSize: - sodium: 1383.7 mg sugar: 8.6 g transFat: : - unsaturatedFat: : -

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.

10 servings

Spicy shrimp, andouille sausage, and bell peppers are served over cheesy grits. Recipe developed by Chef Billy Parisi on behalf of Hunt's.