Originally posted on Culinary Wannabe – this is one of my favorites!
People either love or hate grits, which is primarily based on which side of the Mason-Dixon line they call home. In the south, grits are an absolute staple and present at nearly every breakfast table. In the north, they are thought to be as bland as cardboard and are nearly impossible to find (yes, you will get weird looks from the grocery clerk if you ask for them). Personally, I love ’em. But I do recognize that they are really a vehicle for all kinds of yumminess (cream, cheese, butter, salt), and that the grits alone are a little less than fabulous. And don’t even get me started on those instant types. Yuk! The first time I decided to make grits up here in NYC, the only kind I could find was a box of instant that looked like they had been there since the beginning of time; totally covered in dust and totally icky.
Now when grits are treated with respect and gussied up a little, they can be one of the most fantastic things you will ever put in your mouth (don’t believe me? Take a little trip down to the Fish House in Pensacola, FL for the grits a ya ya, and then lets talk). For our rehearsal dinner, we decided to do a southern theme, since we were in the middle of GA and more than half the guest were yankees or Canadians (i.e. super yankees), and the shrimp and grits absolutely stole the show. People couldn’t believe how good they were!
This recipe is just like that. It’s delicious, hearty, and a true tribute to Mr. Florence’s southern roots. Serve it up with a big glass of sweet tea and a side of cornbread and you will be totally set. Just don’t blame me when you start throwin’ around a few ya’lls.
Ultimate Shrimp and Grits
Adapted from Tyler Florence
For Grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal (or grits, just not the instant kind)
2 tablespoons unsalted butter
salt and pepper
- Place a large pot over medium-high heat, and add milk and cream.
- Slowly whisk in cornmeal.
- When grits start to bubble, turn heat to medium low and let cook for 10-15 minutes, stirring frequently.
- Remove from heat and stir in butter and extra cream to thin out a bit.
- Season with salt and pepper.
For Shrimp:
2 tablespoons extra-virgin olive oil
1 onion, minced
1 garlic clove, minced
1 pound andouille sausage, cut into chunks
1/4 cup ap flour
2 cups chicken stock
3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
1/2 lemon, juiced
salt and pepper
2 tablespoons flat leaf parsley, chopped
4 green onions, sliced
- Place a deep skillet of medium heat and add olive oil.
- Saute onion and garlic for a few minutes to soften.
- Add sausage and cook until browned.
- Stir in flour.
- Slowly pour in chicken stock and stir to avoid lumps.
- Add bay leaves.
- When stock begins to simmer, add shrimp and cook for 2-3 minutes until firm and pink.
- Add lemon juice, parsley, green onion and season with salt and pepper.
- To serve, spoon grits onto plate and top with shrimp mixture.
