Ultimate Shrimp and Grits

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE GRITS:
FOR THE SHRIMP:
  • 2 pounds large shrimp, peeled and deveined, tails on
  • Pinch cayenne pepper, adjust to personal preference
  • 1/2 lemon, juiced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4 green onions, sliced
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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; saute 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.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on September 24, 2013

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    I had never had shrimp and grits before, but I've had plain ole grits and hated them. Tis dish was awesome! The grits weren't at all runny like I've had in the past. The shrimp gravy part was so flavorful and easy to make. It"s truely an amazing recipe.

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  • on August 28, 2012

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    Loved this! Grits are excellent. I'll do it again, and just shared it with my southern friends.

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  • on May 08, 2011

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    I was in Charleston, SC a couple of weeks ago. Wife and I went out specifically to eat shrimp and grits. We had never eaten this meal before and it was wonderful. Returned home and looked up Shrimp and Grits. Tyler Florence's looked the most appetizing. It helps that I'm a fan of his too. I cannot believe I'm writing the first review of this excellent recipe. It is definitely a keeper. Halving the recipe is perfect for two.

    people found this review Helpful.
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