Shrimp and Grits

Recipe courtesy Tyler Florence

Show: Food 911Episode: Indoor Barbecue

Rated: 5 stars out of 5Rate itRead users' reviews (57)

RECIPE
COMMENTS & REVIEWS(57)

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
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
recipe Shrimp and Grits
Rhonda Kankakee, IL 07-11-2009
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Excellent
Rated: 5 stars out of 5

Delicious! My daughter loves shrimp and grits and I thought I try this verson on her recent visit home. However grits are... not a favorite of her father or boyfriend. Until now.... Everyone raved about this dish and had seconds. We grilled steaks just in case someone didn't want the shrimp and grits and the steaks did not even get touched! The only changes I made was to saute chopped pepper (red, orange and yellow) iand a few tablespoons of chopped shallot n the pan with the onion/garlic. Additionally, for the spicy sausage, I used chorizo (1/4#) and Andouille (3/4#). Highly recommend.Read more
recipe Shrimp and Grits
Cynthia Long Beach, CA 03-27-2009
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Wonderful!!
Rated: 5 stars out of 5

I made this for an Inagural Breakfast Party and it was SUCH a hit, that my very good friend took the tiny amount of leftovers... home to eat for dinner!!! Great flavor, easy to make...but the second time I made it, I used a touch of cream...super yum!!!! A real keeper!Read more
recipe Shrimp and Grits
NANCY SAINT CHARLES, MO 02-11-2009
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Absolutely super!!
Rated: 5 stars out of 5

This is one of the best recipes I've ever made from the Food Network! Absolutely delicious. Not being from the South, I... would have never thought to put these two ingredients together if I hadn't seen Tyler's show.....cream loaded grits and shrimp. The grits portion of the recipe made quite a lot....but....I enjoyed them reheated, for breakfast, the next day. Read more
recipe Shrimp and Grits
David Port St Lucie, FL 01-01-2009
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Kiss My Grits!!
Rated: 5 stars out of 5

Made these xmas eve and even my picky Grandson scarfed these up! I used yellow grits for the color and had to use... "Johnsonville" brand Andouille "flavor" sausage as I was on short time looking for the real thing. Next time gets the "real thing" . Serve with Tabasco if you need to Heat up your serving. My familyare wussies and can't take the heat! PS NOT A DIET FOOD LOL!!!Read more