Recipe

Super Shrimp And Grits Recipe

	Gagagrits / All my dishes 11 months ago Grits, need I say more? Just serve with jalapino corn bread. Prep:15m Cook:30m Servings:4	Gagagrits
	down home southern

Does this look good? Yeah! / Nope

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trigger

lasaf

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Ingredients

For the Grits

3 cups of milk

3 cups of fat free half and half

1 c stone ground white cornmeal

2 tbs butter

kosher salt and fresh ground black pepper

For the Shrimp

2 tbs olive oil

2 garlic cloves minced

1 small minced onion

1 lb andouille, chorizo, or kielbassi

1/4 flour

2 cups chicken broth

3 bay leaves

2 pounds peeled shrimp devained w/ tails on

1/2 tsp cayenne pepper ( more or less)

Juice from 1/2 of lemon

couple shakes tobasco

Salt and pepper

Top with parsley and sliced green onions

Directions

For the grits

Place a 3 qt. pot over med high heat.

Add the milk and cream

Slowly whisk in cornmeal when it starts to bubble turn down heat to medium low.

Stir frequently

Cook and stir until it starts to get thick

remove from heat

Stir in butter may need to thin out with ff half & half

Salt and pepper to taste.

For the Shrimp

Use deep skilet over medium heat coated with olive oil

Add onion and garlic sautee for about 3 min to soften

Add sausage cook til it is browned and there is a fair amt. of fat in pan

Sprinkle flour in pan and make a roux

Slowly pour chicken broth in pan stir constantly with wooden spoon until smooth

Add bay leaves

Add shrimp and poach until pink and firm

Add cayenne pepper, tabasco and lemon juice

spoon grits into a serving bowl add shrimp and sausage mixture over top

Top with parsley and chopped green onions

"That's what I'm talkin about"

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Comments

juels 11 months ago said:
Oh boy, does this sound good! Never tried shrimp with grits yet, here's my recipe for that!

crabhappychick 11 months ago said:
Mmmmm-mmmmmmmmmm. I'll just substitute cornstarch for the flour and enjoy the gf version! Now, where are those shrimp...I know they're in the freezer here somewhere.....

trigger 11 months ago said:
That hot southern sausage adds a nice kick to the recipe. Grits are one of my southern favorites us Italians call them polenta which are from yellow corn.

Five forks and a smile :)

lunasea 10 months, 4 weeks ago said:
Shrimp and grits is such a Southern favorite - I love them. I really like your sausage add, too. You're making me so hungry! Thanks so much and a high 5! ;)

mjcmcook 10 months, 3 weeks ago said:
~Hello~
~~~~~GREAT "5"FORK!!!!!GRITS~~~~~
I make 'Grits with Shrimp' and I am
looking forward to making your recipe
with the addition of the sausage~
I am happy you shared this recipe!
~*~mj~*~

irishiz 10 months, 2 weeks ago said:
I CAN'T WAIT TO TRY THIS!!! I had the best Shrimp and Grits in a restaurant in Washington NC a couple of years ago. The reason it was my fav was because of the spicy sausage that was added. Will be trying this with andouille or chorizo for sure - thanks!!

binky67 10 months, 2 weeks ago said:
I've never had shrimp and grits before. Matter of fact, I've never had savory grits. Grits were always with butter and sugar in my house when growing up. I like spicy and savory and I've been seeing so many savory grits recipes lately that I have to try them finally. Thanks for this.

jett2whit 10 months, 1 week ago said:
Yeah buddy that's what I'm talkin' bout too! Yum

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