Ultimate Shrimp and Grits

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. For the grits:
  2. 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.
  3. For the shrimp:
  4. 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.