Ultimate Shrimp and Grits (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 |
Directions:
1. For the grits:
2. 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.
3. For the shrimp:
4. 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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