Recipe

Ultimate Shrimp And Grits Recipe

Add Step-by-Step Photos	Jesuslincoln / All my dishes 2 years, 3 months ago 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 g... More Prep:15m Cook:45m Servings:5	Jesuslincol
	southern seafood grains easy

Smooth, creamy, deca

paired with spicy, s

= southern manna

Add Photos

Does this look good? Yeah! / Nope

Fans

trev

Ingredients

3 cups milk

3 cups heavy cream

1 cup stone ground white cornmeal

2 Tbs unsalted butter

Kosher salt and freshly ground black pepper

For the shrimp:

2 Tbs extra-virgin olive oil

1 medium white onion, minced

1 garlic clove, minced

1 lb andoulille or spicy Italian sausage, cut into chunks

1/4 cup all-purpose flour

2 cups chicken stock

2 to 3 bay leaves

2 lbs large shrimp, peeled and deveined (tails on)

pinch cayenne pepper (optional)

1/2 lemon, juiced

kosher salt and freshly ground black pepper

2 Tbs finely chopped fresh parsley

4 green onions, sliced (I leave these out)

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this

Comments

mrspotatohead 2 years, 3 months ago said:
This sounds awesome. Must try! Thanks for posing.

shirleyoma 2 years, 3 months ago said:
I agree with potatohead.. sounds awesome!

michellem 2 years, 1 month ago said:
I like the sounds of this dish. When I think of grits I think of a hearty breakfast side dish..but this really sounds wonderful. I like to try different. Thanks for the great recipe...

mellian 2 years, 1 month ago said:
Sounds Delicious! I love andouille!

wolfpackjack 1 year, 10 months ago said:
Shrimp... grits... what's not to like...thanks for the post...dj

lasaf 1 year, 4 months ago said:
Oh what is chubby girl to do when I find recipes like this. I'll make this when my 22 year old twin sons are home. Thanks for the great recipe. L.

Add a Comment