• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


    Total Time





    • 1 teaspoon olive oil
    • 4 tablespoons sriracha sauce
    • 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 fresh cracked black pepper
    • 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 peeled and deveined shrimp (26-30 count), thawed if frozen
    • 1 can (28 oz each) Hunt's® Diced Tomatoes, undrained
    • 1 yellow onion, small diced


    1. Grits: In a large pot on hgith heat with olive oil, add in the onions and brown. Once they are brown add in the water and bring to a boil. Slowly stir in the grits and cook on medium heat until they are cooked, about 45 minutes. Finish with butter, cheese, salt and pepper and keep warm.
    2. Shrimp: In a large saute pan on high heat with olive oil, add in the onions, peppers and sausage and saute for 5 to 6 minutes. Next, add in the shrimp and cook until they are cooked through, about 5 minutes. Finish by stirring in the diced tomatoes, Sriracha, salt and pepper and stew for 10 minutes on low heat.
    3. Serve the shrimp over top of the cheesy grits.