New Orleans Shrimp & Grits
“This dish was a huge success at my restaurant in New York City,” says Chef Anne. It’ll become a favorite at your place, too. Inspired by the flavors and ingredients of New Orleans, she combines succulent sautéed shrimp and spicy Andouille sausage with luscious smoked paprika butter and serves a hearty portion atop a bed of creamy smoked Cheddar grits (AKA Southern-style polenta), garnished with fresh green onion for an extra pop of color and flavor. If you’re craving a soulful, satisfying meal that’s packed with flavor, you can’t go wrong with this one.
Nutritional facts
Protein
27g
Carbs
21g
Calories
650kcal
Fat
51g
Ingredients
Andouille Sausage, Shrimp, Polenta, Butter, Smoked Cheddar Cheese, Heavy Cream, Green Onion, Canola and Olive Oil Blend, Kosher Salt, Sweet Paprika, Black Pepper, Canola Oil
Contains milk, shellfish.
Reviews
4.5
Based on 1355 reviews
Chris · 11/14/25
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About Anne Thornton
A classically trained Chef Anne Thornton rose through New York City’s culinary ranks as the first pastry chef and AGM at the legendary Waverly Inn.
She became a national name as the host of her own Food Network show, Dessert First, and a regular guest on major TV programs like The Today Show.
Her expertise have led to consulting work with major brands and celebrated restaurants. As an executive Chef she co-founded multiple plant-based restaurants in Southern California including LA’s Little Pine.
Today she creates hit dishes for CookUnity, blending comfort and wellness as only she can. Anne also brings her smorgasbord of interests to the stage through her comedy, merging food and storytelling in delicious and unexpected ways.
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