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Blue Marlin Shrimp and Grits Recipe

4.6 stars - based on 7 votes
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This recipe for Blue Marlin Shrimp and Grits is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Grits:
1/2 gallon chicken stock (2 quarts)
2 tbsp. kosher salt (2 tablespoons)
1/2 tsp. white pepper
14 oz. stone-ground white Adluh grits
1 c. heavy cream
1 c. whole milk

For Tasso Gravy:
4 tbsp. butter
3 oz. Tasso ham, finely diced
4 tbsp. all-purpose flour
1 1/2 c. hot chicken stock
1 tsp. kosher salt

For Shrimp:
4-8 oz. shrimp per person
1 oz. Andouille sausage per person
Chopped parsley for garnish
Directions:
Directions:
Grits:
1) In a stockpot, bring chicken stock, salt and pepper to a boil.
2) Whisk in grits then reduce heat to medium low. Mix steadily until grits and liquid are combined. Cook for 30-45 minutes on medium-low heat, stirring frequently, to prevent grits from burning at the bottom of the pot.
4) Once the grits begin to soften to the bite, whisk in milk and cream. The grits are very creamy but will thicken up a bit if you continue to cook them. Taste and adjust seasoning, if needed.

Tasso Gravy:
1) In a heavy saucepan over medium heat, melt butter and sauté the ham for 2 minutes to release flavors. Whisk in flour and cook for 5 minutes, stirring frequently, to make a roux.
2) Slowly add hot chicken stock to the roux, whisking continuously to prevent lumps of flour. Simmer on low heat for 5 minutes then taste to correct seasonings, if necessary.

For Shrimp:
1) In a heavy sauté pan over medium heat, melt butter until sizzling then add the andouille sausage. Cook 1 minute until the sausage releases its fat then add shrimp. Sauté shrimp until they become pink and slightly opaque.
2) Season with the salt, pepper, Old Bay Seasoning and parsley. To serve, spoon grits into individual bowls.

To serve:
Place sautéed shrimp and sausage in the middle of the grits; ladle gravy on top. Garnish with parsley. Serve at once.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Use 4 oz. shrimp per person for a lunch-sized portion, 8 oz. for a dinner-sized portion.

 

 

 

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