Recipe courtesy of Tyler Florence
Ultimate Shrimp and Grits
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

For the grits:
  • 3 cups milk
  • 3 cups heavy cream
  • 1 cup stone-ground white cornmeal
  • 2 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground black pepper
For the shrimp:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, minced
  • 1 garlic clove, minced
  • 1 pound andouille or spicy Italian spicy sausage, cut in chunks
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 2 to 3 bay leaves
  • 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

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Savannah Shrimp and Grits

Recipe courtesy of Patrick Decker

Shrimp and Grits

Recipe courtesy of Brylane Home

The Ultimate Coleslaw

Recipe courtesy of Tyler Florence

Nola's Shrimp and Smoked Cheddar Grits

Ultimate Margarita

Recipe courtesy of Tyler Florence

Ultimate Korean Fried Chicken

Recipe courtesy of Judy Joo

Cheddar Grits

Recipe courtesy of Russell Simmons

On TV

Fudge Factor

So Much Pretty Food Here