Ingredients
- Shrimp & Avocado Grits
- 2 T. Vegetable Oil
- 3 c. Cremini Mushrooms, Quartered
- 3/4 c. Shallot, Minced
- 1 1/2 c. Andouille Sausage, 1/4" Dice
- 1 1/2 c. Cherry Tomatoes, Quartered
- 18 oz. Shrimp, 16/20, Peeled, Deveined
- 2 T. Cajun Seasoning, Prepared
- 4 1/2 c. Avocado Grits (See Below)
- 6 ea. Large Eggs, Sunny Side Up
- 1/2 c. Scallions, Thinly Sliced
- Avocado Grits
- 2 1/2 c. Water
- 2 1/2 c. Milk, Whole
- 1 1/2 T. Kosher Salt
- 3/4 t. White Pepper, Ground
- 1 1/2 c. Grits, Old Fashioned
- 3/4 c. Avocados From Mexico, Stage 4, Pureed
- 1 t. Lemon Juice, Fresh
Instructions
- Shrimp & Avocado Grits Directions:
- Heat Vegetables oil over medium and sauté mushrooms, shallot, sausage, tomatoes, shrimp, and Cajun spice together in a small saucepan over medium-high heat for 3-5 minutes until mushrooms are cooked through
- Build each plate in the following order:
- 3/4 cup Avocado Grits
- 1/2 cup Cajun Shrimp and Andouille Mixture
- 1 Each Over Easy Egg
- 1 Tbsp Scallions
- Avocado Grits Directions:
- Combine water, milk, salt, and pepper and bring to a boil in a small saucepot.
- Whisk in grits and simmer over low heat for 10 minutes or until tender.
- Finish grits with avocado puree and lemon juice. Hold hot until ready to serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
