Shrimp and Grits

Recipe courtesy Tyler Florence

Show: Food 911Episode: Indoor Barbecue

Rated: 5 stars out of 5Rate itRead users' reviews (64)

RECIPE
COMMENTS & REVIEWS(64)

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
Louise Brookfield, WI 03-10-2010
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Amazing
Rated: 5 stars out of 5

I have always been facinated with the idea of this dish and tried it last night. I halved it for my husband and I and used... only skim milk in the grits. Actually I used polenta I think they are the same thing. It had a great flavor and was comfort food at its finest.Read more
recipe Shrimp and Grits
charlotte eatonton, GA 02-15-2010
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This recipe is the bomb!!!
Rated: 5 stars out of 5

This recipe is the best I have ever had for shrimp and grits. I LOVE the grits! I cooked everything like the recipe said... and it was perfect. I made this recipe at least once a month. I even like the leftover grits with the sauce whether there are any shrimp left or not! There is restaurant here that has shrimp and grits as their speciality and theirs do not even come close to being as good this recipe! As usuall, another winner from Tyler Florence!!!Read more
recipe Shrimp and Grits
Tracy San Diego, CA 02-12-2010
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OMG!!!!
Rated: 5 stars out of 5

This is an absolute hit! Use Farmer John's Habenero Hot Sausage...it comes in a one pound role and makes this recipe go off... the charts! The sweet grits with the heavy cream is the perfect complement...and don't forget the green onions. You guy will go gaga!Read more
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