The Ultimate Shrimp And Grits

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
1189
FAT
263%
CHOL
247%
SOD
196%

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Ingredients for 4 servings

1 1/2 cups milk

1 1/2 cups heavy cream

1 cup stone-ground white cornmeal

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 medium white onion, minced

1 garlic clove, minced

1 lb spicy andouille sausage, cut into bite-size pieces

2 tablespoons all-purpose flour

2 cups chicken stock

1 bay leaf

2 pounds large shrimp, peeled and deveined, tails on

Juice of 1/2 lemon juice

4 shakes Tabasco sauce

pinch cayenne pepper, adjust to personal preference

2 tablespoons finely chopped fresh flat-leaf parsley

4 green onions

Preparation

1.

To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream

2.

Bring up to a simmer then slowly add the cornmeal as you whisk

3.

When the grits begin to bubble, turn the heat down and simmer, stirring frequently with a wooden spoon

4.

Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick

5.

Remove from heat and stir in the butter, thin it out with a little extra cream

6.

Season with salt and pepper. To make the shrimp, place a deep skillet over medium heat and coat with the olive oil

7.

Add the onion and garlic; sauté for 2 minutes to soften

8.

Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown

9.

Sprinkle in the flour and stir with a wooden spoon to create a roux

10.

Slowly pour in the chicken stock and continue to stir to avoid lumps

11.

Toss in the bay leaf

12.

When the liquid comes to a simmer, reduce heat

13.

Pre-heat your grill and wipe down with oil-blotted paper towel to create a non-stick surface

14.

Season shrimp well with plenty of salt and pepper then grill 1-2 minutes per side until you have a good color all over

15.

Fold the grilled shrimp into the creamy stock

16.

Add the cayenne pepper, Tabasco and lemon juice

17.

Season with salt and pepper; stir in the parsley and green onion

18.

Serve shrimp on top of the grits and garnish with parsley.

View instructions at
Tyler Florence

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