Shrimp and Grits

Recipe courtesy Tyler Florence

Show: Food 911Episode: Indoor Barbecue

Rated: 5 stars out of 5Rate itRead users' reviews (61)

RECIPE
COMMENTS & REVIEWS(61)

Cook Time:
35 min
Level:
Intermediate
Yield:
4 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 35 min
Total:: 50 min

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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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Comments & Reviews

recipe Shrimp and Grits
null null, null 02-06-2010
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Shrimp & grits +scallops
Rated: 4 stars out of 5

Easy and very good. We added a half pound of bay scallops with a pound and a half of shrimp. It came out great!
recipe Shrimp and Grits
Millicent New York, NY 12-24-2009
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A Family Favor Shrimp and Grits
Rated: 5 stars out of 5

I was born in the south and believe when I say this is the best Shrimp and Grits recipe I have every had. My children who... were born in the north are hooked. This recipe is now a family Holiday staple for brunch. even my daughter that "hates' grits love the recipe. Tyler Florence you hit the Jackpot with this one.Read more
recipe Shrimp and Grits
Katie Cincinnati, OH 12-06-2009
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Amazing taste, easy recipe
Rated: 5 stars out of 5

My husband and I were surprised that we could get such a great and flavorful sauce with the simple ingredients. I made... chicken stock from a rotisserie chicken. This was our first time cooking grits. The grits did need more liquid because once we added the grits to the boiling stock and whisked it, they became thick very quickly. We pretty much had a doughy clump of grits that we "tried" to stir for the 10 minute cooking time. The butter and cream did help a little. They ended up looking like thick mashed potatoes. Whether the grits are runny or thick, the recipe is unbelievably delicious. This is going on our top 10 fave recipes of all time!Read more
recipe Shrimp and Grits
Rebecca Carson City, NV 11-22-2009
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Very Tasty and Easy
Rated: 4 stars out of 5

My grits needed more liquid than the recipe stated and I added Fontina cheese at the end. The sauce was so simple and tasty.
recipe Shrimp and Grits
Susannah Larkspur, CA 11-19-2009
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Yum!
Rated: 5 stars out of 5

I made this for a casual dinner party and it was a hit! I used Aidells andouille as well as half a pound of spicy Jimmy Dean... so that there would be enough fat for the roux as the pork fat is essential in this recipe. I ordered real stone ground grits from GA which added such great texture. Read more
recipe Shrimp and Grits
Paula Gloucester Point, VA 08-02-2009
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Vegetarian version not worth it
Rated: 4 stars out of 5

My husband is a vegetarian who eats seafood, so I made this without the sausage, and used veggie broth, but otherwise the... same. I don't recommend trying to monkey with this recipe. Apparently the original version is spot on. Too bad we won't be making it in our house.Read more