Ultimate Shrimp and Grits

Name: Ultimate Shrimp and Grits
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 cups milk; 3 cups heavy cream; 1 cup stone-ground white cornmeal; 2 tablespoons unsalted butter; Kosher salt; Freshly ground black pepper; 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

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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

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.