THE ULTIMATE SHRIMP AND GRITS

Friday, May 8th, 2009

THE ULTIMATE SHRIMP AND GRITS
Recipe courtesy Tyler Florence
050809-shrimp_n_gritz
 

Yield: 4-6 servings

Time: 45 minutes

 

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

 

 

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.

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