Super Shrimp And Grits
From gagagrits 15 years ago
- 30 minutes to make
- Serves 4
Grits, need I say more? Just serve with jalapino corn bread.
Ingredients
- For the grits shopping list
- 3 cups of milk shopping list
- 3 cups of fat free half and half shopping list
- 1 c stone ground white cornmeal shopping list
- 2 tbs butter shopping list
- kosher salt and fresh ground black pepper shopping list
- For the shrimp shopping list
- 2 tbs olive oil shopping list
- 2 garlic cloves minced shopping list
- 1 small minced onion shopping list
- 1 lb andouille, chorizo, or kielbassi shopping list
- 1/4 flour shopping list
- 2 cups chicken broth shopping list
- 3 bay leaves shopping list
- 2 pounds peeled shrimp devained w/ tails on shopping list
- 1/2 tsp cayenne pepper ( more or less) shopping list
- juice from 1/2 of lemon shopping list
- couple shakes tobasco shopping list
- salt and pepper shopping list
- Top with parsley and sliced green onions shopping list
How to make it
- 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"
The Rating
Reviewed by 10 people-
Oh boy, does this sound good! Never tried shrimp with grits yet, here's my recipe for that!
juels
in Clayton loved it
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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.....
crabhappychick
in Pittsburgh loved it
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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 :)
trigger
in loved it
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