Ingredients: |
Ingredients: 4 Tbsp unsalted butter, divided
2 cups thinly sliced sweet onion (Walla Walla or Vidalia)
1½ cups stone ground grits, suggest Logan Turnpike or Red Mill
1¾ cups half and half
3¼ cups chicken broth, divided
½ tsp granulated garlic
½ tsp granulated sugar
1 Tbsp finely chopped garlic
1 cup chopped andouille sausage (about ½ pound)
14 ounce can chopped San Marzano tomatoes
1 pound fresh medium to large shrimp, peeled and deveined
¼ cup chopped herbs, oregano, thyme, marjoram, parsley
kosher salt and freshly ground black pepper
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Directions: |
Directions:In a large, straight sided sauté pan, heat 2 tablespoons butter over medium heat and swirl to coat the bottom of pan. Add onions and heat until they start to soften, about 5 minutes. Reduce the heat and let the onions cook undisturbed for 20 minutes. If they start to brown, stir and reduce the heat a little. After 20 minutes, stir and continue to cook, stirring occasionally, until they caramelize (turned soft, light golden brown and sweet).
In a large saucepan, bring half and half and 2 cups chicken stock to a boil. Gradually whisk in grits and return to a boil. Reduce heat to a simmer and cook grits about 30 minutes over low heat, stirring often to prevent scorching. If the grits become too thick, add a little half and half or stock. When the grits are done, they will be soft and creamy (think al dente). Season the grits with the granulated garlic, a pinch of sugar and salt and pepper.
While the grits cook, add garlic to the caramelized onions and increase heat to medium-high. Cook until garlic is fragrant, about 1 minute. Scrape the onion mixture to the side and add the sausage. Let the sausage cook for 5-7 minutes, turning to brown both sides. Add the tomatoes and chicken broth and bring to a boil. Reduce the heat to simmer and let the mixture reduce and thicken, about 10 minutes. Add the shrimp; cook just until curled and opaque, about 4 minutes. Stir in the the remaining 2 tablespoons butter, herbs and salt and pepper to taste. |
This recipe for Low Country Shrimp & Grits with Andouille is from