Ultimate Shrimp And Grits |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This is one of my favorite southern recipes. It's so simple, and yet the flavors are so incredibly BIG, and complex, and deep, and the mouthfeel is pure comfort. The spicy sausage playing brilliantly with the sweet succulence of the shrimp, the glossy gravy, the decadent creaminess of grits and butter-it's absolutely one of the most amazing dishes, in my opinion, to come out of the south. Ingredients:
3 cups milk |
3 cups heavy cream |
1 cup stone ground white cornmeal |
2 tbs unsalted butter |
kosher salt and freshly ground black pepper |
for the shrimp |
2 tbs extra-virgin olive oil |
1 medium white onion, minced |
1 garlic clove, minced |
1 lb andoulille or spicy italian sausage, cut into chunks |
1/4 cup all-purpose flour |
2 cups chicken stock |
2 to 3 bay leaves |
2 lbs large shrimp, peeled and deveined (tails on) |
pinch cayenne pepper (optional) |
1/2 lemon, juiced |
kosher salt and freshly ground black pepper |
2 tbs finely chopped fresh parsley |
4 green onions, sliced (i leave these out) |
Directions:
1. Grits:
2. Place a 3 quart pot over medium-high heat.
3. Add the milk and cream
4. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer for 10-15 minutes, stirring frequently (preferrably with wooden spoon)
5. Remove from heat and stir in the butter (thin it out with a little extra cream)
6. Season with salt and pepper to taste
7. For the shrimp:
8. Place a deep skillet over medum heat and coat with the olive oil. Add the onion and garlic and saute for 2 minutes (until soft)
9. Add the sausage and cook. Stire until there is a good amount of fat in the pan (sausage will be brown)
10. Sprinkle in the flour and stir with a wooden spoon to create the roux
11. Slowly pour in the chicken stock (keep stirring to avoid lumps)
12. Toss in the bay leaves
13. When the liquid comes to a simmer, add the shrimp.
14. Poach the shrimp for 2-3 minutes, until they are firm and pink and the gravy is smooth and thick.
15. Add cayenne, tabasco and lemon juice
16. Season with salt and pepper to taste; stir in parsley and green onions
17. Spoon the grits into a serving bowl. Top with the shrimp mixture and serve immediately.
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