Ingredients
For the grits:
- 3 cups milk
- 3 cups heavy cream
- 1 cup stone-ground white cornmeal
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
For the shrimp:
- 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.
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By bmtempleman
on February 09, 2012
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HUGE HIT!! The only problem I ran into was about the grits, there was not much clarity with how to cook them, after much debate I decided to do instant grits as per recipe on the bag substituting the milk for the water as per recipe, then added in the cream and everything came out great! Will be making this one again, wish I could upload a photo. PS - pairs well with a cheddar cheese biscuit and garlic oven roasted asparagus. Happy cooking!
By awiley_1_10004609
Los Angeles, CA
on December 22, 2011
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Great recipe. I made this dish in my culinary class and I loved it. My sister wants me to make this for her birthday brunch. I think I'll surprise her. I love Tyler!
By billbradski
St. Louis, MO
on November 15, 2011
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I made this recipe on a whim while vacationing on Hilton Head Island with friends from college. Comments like, "You NAILED IT," and, "No you KILLED IT!" were accepted with humility because all I did was follow the recipe exactly (except it's 2 cups of white cornmeal not 1 which became obvious 2.5 seconds after I saw 1 cup in 6 cups of liquid. If you do use stoneground cornmeal keep an eye and let it steep a while longer until it reaches that perfect texture. Make individual portions with the shrimp gravy on top. Sprinkle some parsley and a touch of green onion and leave Tabasco on the table. Your guests will FREAK!
Read all 131 reviews