Replies

Ultimate Shrimp and Grits

Recipe courtesy Tyler Florence, 2007

Prep Time:10 min
Inactive Prep Time:hr min
Cook Time:30 min
Level:Easy
Serves:4 servings

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

For the grits:
Directions
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.

For the shrimp:
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.