Ultimate Shrimp and Grits

This is one of my favorite dishes of all time. It is comfort in a bowl!

Ultimate Shrimp and Grits
Serves 2
by Just the Tip / Inspired by Tyler Florence

Here’s what I used:

For the grits:

  • 1 1/2 cups chicken broth
  • 1 1/2 cups half and half (or milk)
  • 1/2 cup stone-ground cornmeal*
  • 1 tbsp butter
  • kosher salt and freshly ground black pepper

For the shrimp:

  • 2 tbsp extra-virgin olive oil
  • 1/2 medium onion, minced
  • 1 garlic clove, minced
  • 2 pre-cooked andouille chicken sausages, cut into chunks
  • 2 tbsp all-purpose flour*
  • 1 cup chicken broth
  • 2 bay leaves
  • 12 large shrimp, peeled and deveined
  • pinch of cayenne pepper, adjust to your preference
  • 1/4 lemon, juiced
  • kosher salt and freshly ground black pepper
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 2 scallions, sliced

*sub for gluten-free products

Here’s what I did:

For the grits:

  1. In a medium sauce pan, bring the heavy cream and the chicken broth for the grits up to a simmer. Slowly whisk in the cornmeal and season with a good pinch of salt. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Cook for 20  minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter and season with S&P to taste.

For the shrimp:

  1. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and garlic, season with S&P, and saute for about 5 minutes until softened. Add the sausages and saute together for another 5 minutes or so. Sprinkle in the flour and stir to create a roux. Cook the floured mixture for 1 minute, then slowly add the chicken broth and toss in the bay leaves.
  2. 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. Add the cayenne pepper and lemon juice, then season with salt and pepper.
  3. Spoon the grits into a serving bowl. Add the shrimp mixture and garnish with the scallions and parsley.

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