Ingredients: |
Ingredients: FOR THE GRITS:
3 cups milk
3 cups half and half or heavy cream
1 cup stone ground grits
2 tablespoons unsalted butter
Salt and pepper
FOR THE SHRIMP:
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 clove of garlic, minced
1 pound andouille or spicy Italian sausage, cut in chunks
1/4 cup flour
2 cups chicken stock
2 pounds large shrimp, peeled and deveined
2-3 bay leaves
Pinch cayenne pepper
Juice of 1/2 lemon
2 tablespoons finely chopped parsley
4 green onions, sliced
Salt and pepper
|
Directions: |
Directions:FOR THE GRITS:
Add the milk and cream to a 3 quart pot over medium high heat. Slowly whisk in the grits. 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 10-15 minutes until the mixture is smooth and thick. Remove from heat and stir in the butter. If necessary, thin out the grits with a little extra cream. Season to taste with salt and pepper.
FOR THE SHRIMP:
Place a deep skillet over medium heat and coat with 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 2-3 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.
To serve, place grits on the plate and top with shrimp mixture. |
This recipe for Shrimp & Grits is from