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 thedford
on April 08, 2013
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Being a true Southerner I am picky about my grits. Some believe you can substitute cornmeal for grits. Not the other way around, however. I find them to be quite different, therefore I would use grits. Grits are actually ground hominy whereas cornmeal is, well, corn that has been milled. Grits are traditionally ground by a stone mill, after which the resulting product is sifted into the various-sized grinds: coarse, medium, and fine. The very finest-ground corn (even finer than the fine-ground grits is cornmeal. Stoneground grits keep the nutrients intact. Cornmeal does not. Neither do quick or instant grits. The texture of the two is quite different.
The recipe was ok.
By emalveaux
on March 13, 2013
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Was looking for a recipe for shrimp and grits and this was was the perfect pick! I used a different sausage, but otherwise, it was delicious!
By Brinaj
Decatur, GA
on February 22, 2013
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I made this last weekend, and like most of the posts I read, I used the grits already in my pantry adding butter and cream. I really liked the recipe, but I would caution you on the purchase of andouille sausage. I purchased some that were NOT very spicy and had a very low fat content which I think detracted from the flavors. I will definitely try this again.
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