Food Network: Shrimp and Grits

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Shrimp and Grits
Recipe courtesy Tyler Florence

Ingredients
Grits:
2 cups chicken stock
1 cup stone-ground white cornmeal
1 cup heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

Shrimp:
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced

1 pound spicy sausage, cut in chunks
2 tablespoons all-purpose flour
2 cups chicken stock
1 bay leaf
2 pounds large shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 green onion, white and green part, chopped

Instructions
To make the grits, place a 3-quart pot over
medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the
cornmeal. When the grits begin to bubble, turn the heat down to medium low and
simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15

minutes, until the mixture is smooth and thick. Remove from heat and stir in the
cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive
oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and
cook, stirring, until there is a fair amount of fat in the pan and the sausage is
brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly
pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay
leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the
stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and
thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the
grits into a serving bowl. Add the shrimp mixture and mix well. Serve
immediately.