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Shrimp and Grits
So,
I am completely obsessed with this recipe.
Shrimp
= YUM...Grits
= YUM
Enough
said, right?
Ingredients
For the grits:
- 3 C milk
- 3 C heavy cream
- 1 C stone-ground white cornmeal
- 2 T unsalted butter
- Kosher salt
- Freshly ground black pepper
For the shrimp:
·
2 T extra-virgin olive oil
- 1 medium white onion, minced
- 1 garlic clove, minced
- 1-pound andouille or spicy Italian spicy
sausage, cut in chunks
- ¼ C all-purpose flour
- 2 chicken stock
- 2 to 3 bay leaves
- 2 lb large shrimp, peeled and deveined, tails
on
- Pinch cayenne pepper, adjust to personal
preference
- ½ lemon, juiced
- Kosher salt
- Freshly ground black pepper
- 2 T finely chopped fresh flat-leaf parsley
- 4 green onions, sliced
Directions
For the 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, stirring frequently with a wooden spoon. Allow to cook for 10 to 15
minutes, until the mixture is smooth and thick. Remove from heat and stir in
the butter, thin it out with a little extra cream. Season with salt and pepper
For the shrimp:
Place a deep skillet over medium
heat and coat with the olive oil. Add the onion and garlic; sauté for 2 minutes
to soften. Add the sausage and cook, stirring, until there is a fair amount of
fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a
wooden spoon to create a roux. Slowly pour in the chicken stock and continue to
stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer,
add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they
are firm and pink and the gravy is smooth and thick. Add the cayenne pepper,
Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and
green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and
mix well.
Serve immediately. (Grits cool down
quickly)
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