Hot Italian Sausage And Shrimp With Asiago Grits Food

HOT ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350 degrees F.
• Combine all ingredients, except casings, in a large bowl. Put the meat mixture through a grinder and grind according to manufacturer's instructions. Tie a knot in 1 end of a casing and begin filling the casings with the meat mixture, then tie off the other end of the casing once all the meat has been used. Twist the casing into 6 sausage links.
• Bake sausage for at least 15 minutes. Meanwhile, preheat a grill.
• Remove sausage links from oven and place on grill. Grill until crispy and golden brown. Spice up your favorite pasta recipe by adding sausage slices or enjoy your sausage the old-fashioned way, on a bun topped with your favorite condiments.

GRILLED ANDOUILLE SAUSAGE AND SHRIMP OVER GRILLED GRITS

Steps:

• Grilled Grit Squares:
• To prepare grits, bring the water and salt to a boil in a large saucepan over high heat. And gradually stir in the grits. Reduce the heat and simmer until thick, stirring frequently, about 30 minutes. Remove from heat and stir in the cheese, white pepper, and pepper sauce.
• Spread the grits in a 15 by 10-inch pan coated with cooking spray and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for 30 minutes. Invert grits onto a cutting board and cut into 6 squares. Put the squares on a grill pan coated with cooking spray, and grill until lightly browned and thoroughly heated for 3 minutes on each side. Remove from the pan to a plate and keep warm.
• Heat grill to medium heat.
• Put the andouille sausage on the grill and start to cook.
• In a saute pan, over the grill, add the butter and melt. Stir in the flour and cook for 4 to 6 minutes for a medium brown roux. Add the onions, peppers, and celery. Season with salt and cayenne. Continue cooking until the vegetables are tender, about 8 minutes. Remove the sausage from the grill. Dice, add to roux, and continue to cook for 2 minutes. Season the shrimp with salt and cayenne. Add the shrimp and stir in the clam juice and cream. Bring the liquid to a simmer and continue to cook until the mixture coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the green onions. To serve, put a grilled grits square in the center of each serving bowl. Spoon the sausage/shrimp mixture over the grits and garnish with parsley or chive sprigs before serving. If desired, serve with Grilled Collard Greens.

AMAZING SHRIMP AND HOT ITALIAN SAUSAGE OVER ANGEL HAIR PASTA

Steps:

• Remove Italian Sausage from caseing. In an electric skillet or on top of the stove, brown very slowly the Italian sausage, the objective here is to brown it slow enough to allow the fat to run off into the skillet,add salt, pepper and press garlic, to the Italian Sausage once is has cooked.
• While Sausage is cooking chop tops of green onions and set aside.
• Mix water and flour together, make sure it is not lumpy and set aside.
• Add shelled and deveined shrimp to sausage , allow to cook for 3 minutes.
• Add Heavy Cream to Shrimp and Sausage, enough to cover over about an inch and a half, increase heat slightly, add water and flour mixture to thicken. Simmer to desired thickness. (Do not over cook shrimp).
• Sauce should be the consistancy of alfredo sauce and light pink in color (from the sausage fat). Serve over fresh Angel Hair Pasta tossed with Extra Virgin Olive Oil. Add fresh chopped green onion tops, Rosemary, Fresh Fancy Grated Parmesean and Ramano Cheese -- enjoy.