Ultimate Shrimp and Grits
Recipe courtesy Tyler Florence. The directions also add Tabasco, which isn't in the ingredient list.
Ingredients
- 3 cup Milk
- 3 cup Heavy cream, plus a little extra
- 1 cup Cornmeal, stone-ground white
- 2 tbsp Unsalted butter
- Kosher salt
- Black pepper, freshly ground
- 2 tbsp Olive oil, extra-virgin
- 1 White onion, medium, minced
- 1 clove Garlic, minced
- 1 lb Andouille sausage, or spicy Italian sausage, cut in chunks
- 1/4 cup Flour, all-purpose
- 2 cup Chicken stock
- 3 Bay leaf, 2 to 3
- 2 lb Shrimp, large, peeled and deveined, tails on
- 1 pinch Cayenne pepper, to taste
- Hot sauce, Tabasco
- 1/2 Lemon, juiced
- 2 tbsp Parsley, fresh flat-leaf, finely chopped
- 4 Green onion, sliced
Directions
- For the grits: heat the milk and cream in a 3-quart pot over medium-high heat and slowly whisk in the cornmeal. When it bubbles, lower to medium-low and simmer, stirring often, 10 to 15 minutes, until smooth and thick. Off the heat, stir in the butter, thin with a little extra cream and season.
- For the shrimp: coat a deep skillet with the olive oil over medium heat and saute the onion and garlic 2 minutes. Add the sausage and cook until browned with a fair amount of fat in the pan.
- Sprinkle in the flour and stir to make a roux. Slowly stir in the stock to avoid lumps and add the bay leaves.
- When it simmers, add the shrimp and poach 2 to 3 minutes, until firm and pink and the gravy is smooth and thick. Add the cayenne, Tabasco and lemon juice, season, and stir in the parsley and green onion.
- Spoon the grits into a serving bowl, add the shrimp mixture, mix well and serve immediately.