Shrimp & Grits
This is a reproduction of Tyler Florence's Ultimate Shrimp & Grits, probably my favorite of the many shrimp & grits recipes I've made over the years.
Ingredients
For the grits
- 3 cups milk
- 3 cups heavy cream
- 1 cup cornmeal
- 2 tbsp unsalted butter
- salt to taste
- freshly ground black pepper to taste
For the shrimp & sausage
- 2 lbs fresh gulf shrimp peeled
- 1 lb Conecuh spicy sausage
- 2 tbsp extra virgin olive oil
- 1 white onion medium, finely chopped
- 1 garlic clove minced
- ¼ cup All-Purpose Flour
- 2 cups chicken stock
- 3 bay leaves
- 1 pinch cayenne pepper
- splash hot sauce
- ½ lemon juiced
- kosher salt
- freshly ground black pepper
- 2 tbsp flat leaf parsley chopped
- 4 green onions sliced
Instructions
For the grits
- Add milk and cream in a 3 quart pot over medium-high heat. Whisk in the cornmeal. When the grits begin to boil, turn the heat down to medium-low and simmer, stirring often. Cook for 10 to 15 minutes until the mixture is smooth and thick. Remove from heat and stir in the butter. Add additional cream if needed to thin. Season with salt and pepper to taste.
For the shrimp and sausage
- Use a deep skillet over medium heat. Coat the skillet with olive oil.
- Add the onion and sauté for 2-3 minutes until soft and aromatic. Add the garlic and sauté for another 2 minutes.
- Add the sausage and cook, stirring, until the sausage is brown and there's a fair amount of fat in the pan, 4-5 minutes. Sprinkle in the flour and stir to create a roux. Slowly pour in the chicken stock and stir to avoid lumps. Add the bay leaves and bring to a simmer.
- Stir in the shrimp and poach them in the stock for 2-3 minutes, until they are firm and pink and the sauce is smooth and thick. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper.
- Remove from heat, add parsley and green onions. Serve over grits.