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
Directions
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.
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By ar_benjamin_1019240
Palm Harbor, FL
on July 05, 2011
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I was looking for a new shrimp and grits recipe to try when I came across this one. Since I have yet to be disappointed with a Tyler Florence, I knew this would be a winner. I did make a couple of adjustments. I put a little tabasco sauce on the shrimp while I started on the grits (being from SC I only use Quaker. I also had some applewood smoked bacon on hand so I started that in the pan before the onion and garlic. Then I only used half as much andouille as listed in the recipe since my family doesn't like too much spice. Other than that I used the recipe as listed and it is great!
By jocanchola_4212940
Smyrna, GA
on June 02, 2011
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These were the creamiest grits I have ever had! I cut the andouille into almost minced-sized pieces as I wanted the shrimp to be the dominant factor. When plating, instead of mixing the shrimp mixture into the grits like the recipe says, I put the grits on the bottom of a big pasta bowl and then just ladled the shrimp mixture over. Absolutely delicious! I had to force myself to push the bowl away from me so I didn't make a total pig out of myself! You've GOT to make this shrimp and grits recipe! OUTSTANDING!
By betty s
on May 31, 2011
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this recipe proves that even a yankee can cook shrimp and especially grits. However, the liquid level is half of what you actually need, so add two cups water, a little at a time until they are soft enough. I tried the grits to water ratio twice and found this to be true both times. the second time I used all water and added boullion, which would pass most restaurant guests. YUMMY!
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