Ultimate Shrimp and Grits
From jesuslincoln 16 years ago
- 45 minutes to make
- Serves 5
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. Read more See less
Ingredients
- 3 cups milk shopping list
- 3 cups heavy cream shopping list
- 1 cup stone ground white cornmeal shopping list
- 2 Tbs unsalted butter shopping list
- kosher salt and freshly ground black pepper shopping list
- For the shrimp: shopping list
- 2 Tbs extra-virgin olive oil shopping list
- 1 medium white onion, minced shopping list
- 1 garlic clove, minced shopping list
- 1 lb andoulille or spicy italian sausage, cut into chunks shopping list
- 1/4 cup all-purpose flour shopping list
- 2 cups chicken stock shopping list
- 2 to 3 bay leaves shopping list
- 2 lbs large shrimp, peeled and deveined (tails on) shopping list
- pinch cayenne pepper (optional) shopping list
- 1/2 lemon, juiced shopping list
- kosher salt and freshly ground black pepper shopping list
- 2 Tbs finely chopped fresh parsley shopping list
- 4 green onions, sliced (I leave these out) shopping list
How to make it
- Grits:
- 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 for 10-15 minutes, stirring frequently (preferrably with wooden spoon)
- Remove from heat and stir in the butter (thin it out with a little extra cream)
- Season with salt and pepper to taste
- For the shrimp:
- 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)
- Add the sausage and cook. Stire until there is a good amount of fat in the pan (sausage will be brown)
- Sprinkle in the flour and stir with a wooden spoon to create the roux
- Slowly pour in the chicken stock (keep stirring to avoid lumps)
- Toss in the bay leaves
- When the liquid comes to a simmer, add the shrimp.
- Poach the shrimp for 2-3 minutes, until they are firm and pink and the gravy is smooth and thick.
- Add cayenne, tabasco and lemon juice
- Season with salt and pepper to taste; stir in parsley and green onions
- Spoon the grits into a serving bowl. Top with the shrimp mixture and serve immediately.
Smooth, creamy, decadent grits ....
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paired with spicy, succulent shrimp
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= southern manna
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rottman
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" It was excellent "