Shrimp And Grits

Recipe Ingredients

		Grits
2 cups	474ml	Chicken stock
1 cup	62g / 2.2oz	Stone-ground white cornmeal
1 cup	237ml	Heavy cream
1 tablespoon	15ml	Unsalted butter
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Shrimp
2 tablespoons	30ml	Extra-virgin olive oil
1 tablespoon	15ml	White onion - minced (medium)
1		Garlic clove - minced
1 lb	454g / 16oz	Spicy sausage - cut in chunks
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Chicken stock
1		Bay leaf
2 lbs	908g / 32oz	Large shrimp - peeled, deveined,
		And tails on
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Finely-chopped fresh flat-leaf parsley
1		Green onion, white and green part - chopped

Recipe Instructions

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. 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 cream and butter, 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; 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 leaf. 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. 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.

This recipe yields 4 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D26) - from the TV FOOD NETWORK

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