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In the Kitchen: Creole Shrimp N’ Grits

In the Kitchen

In the kitchen today, we are making Creole Shrimp N’ Grits with Chef Nicolas Gordon from Brass Monkey.


  • 12 ea Shrimp (peeled,deveined)
  • 1 oz. Red Bell Pepper (brunoise) 
  • 1 oz. Green Bell Pepper (brunoise)
  • 1 oz. White Onion (brunoise)
  • 1 oz. Celery (brunoise)
  • 1 tsp Garlic 
  • 1 tbsp Creole seasoning 
  • 2 tbsp Butter 
  • ¼ cup White wine 
  • 1 ea. Scallion (sliced, thin biase) 
  • Salt To taste 
  • Pepper To taste 
  • 4 oz. Andouille sausage (cubed)


  1. Heat sauté pan on high. 
  2. Add butter, garlic, onions, peppers, celery to hot pan. Allow time for vegetables to brown. 
  3. Combine shrimp, andouille and creole seasoning to the pan. 
  4. Cook until shrimp begin to turn red and sausage is brown. (Key is to render fat from the sausage)
  5. Deglaze with white wine and turn the heat down to a simmer.
  6. Before serving finish with scallions. 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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