Recipes : Ultimate Shrimp and Grits : Food Network

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Ultimate Shrimp and Grits
Recipe courtesy Tyler Florence, 2007

Directions
For the grits:

Ingredients
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Directions

For the shrimp:

Ingredients
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound andouille or spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt

Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced

Directions
For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. 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
butter, thin it out with a little extra cream. Season with salt and pepper.

For 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 leaves. 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. Add
the cayenne pepper, Tabasco and lemon juice. 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.