Time: 45 minutes

Serves: 4-6

Grits:
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 cup stone-ground white cornmeal
  • 1 tablespoon unsalted butter
  • Kosher salt and freshly ground black pepper
Shrimp:
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, minced
  • 1 garlic clove, minced
  • 1 lb spicy andouille sausage, cut into bite-size pieces
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 bay leaf
  • 2 pounds large shrimp, peeled and deveined, tails on
  • Juice of 1/2 lemon juice
  • 4 shakes Tabasco sauce
  • pinch cayenne pepper, adjust to personal preference
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 4 green onions

THE ULTIMATE SHRIMP AND GRITS

Recipe courtesy Tyler Florence 050809-shrimp_n_gritz To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream.  Bring up to a simmer then slowly add the cornmeal as you whisk. When the grits begin to bubble, turn the heat down 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. To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; sauté 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 leaf.  When the liquid comes to a simmer, reduce heat.  Pre-heat your grill and wipe down with oil-blotted paper towel to create a non-stick surface.  Season shrimp well with plenty of salt and pepper then grill  1-2 minutes per side until you have a good color all over.  Fold the grilled shrimp into the creamy stock.  Add the cayenne pepper, Tabasco and lemon juice.  Season with salt and pepper; stir in the parsley and green onion. Serve shrimp on top of the grits and garnish with parsley.

Edited: October 9th, 2009