Shrimp and Grits
Fried shrimp and creamy hominy grits (the Southern US equivalent of polenta) is a classic enjoyed on the US gulf coast in Mississippi, Alabama and Louisiana. But don’t have to have a southern drawl to enjoy this delicious combination.
Ingredients
For the grits:
- 3 cups whole milk
- 3 cups heavy cream (36-38%)
- 1 cup cornmeal stone-ground white
- 2 tbsp unsalted butter
- Kosher salt
- black pepper freshly ground
For the shrimp:
- 1 white onion
- 1 cloves garlic
- 1 pound sausage 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 pound shrimp large
- pinch cayenne adjust to personal preference
- 1/2 lemon juiced
- Kosher salt
- black pepper freshly ground
- 2 parsley finely chopped fresh flat-leaf
- 4 green onion (scallion) sliced
Instructions
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.
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