Ultimate Shrimp and Grits
shrimp, cream, chicken, onions, milk, cornmeal, onion, lemon, flour, butter, parsley, garlic, bay
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 for Ultimate Shrimp and Grits Recipe
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. 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.
Read the full directions on Food Network
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