| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1576 |
| Total Fat | 117 g |
| Saturated Fat | 59 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 4 g |
| Sugar | 20 g |
| Protein | 66 g |
| Cholesterol | 647 mg |
| Sodium | 2451 mg |
Reviews
I have made this recipe a few times, always with good results. I recently tried it with chunks of salmon instead of shrimp, for my shellfish sensitive daughter and it turned out great.
I also enjoy this recipe with added cheese to the grits, usually cheddar, Parmesan or both!
One of favorite recipes for shrimp and grits. However, being from the south I substitute old fashioned hominy grits for the corn meal. I use shrimp stock for the milk, half and half for the heavy cream. Everything else I keep the same. Quick, easy and delicious! Thanks Tyler
Long time family and friend favorite. Much as I love shrimp, I sub in sliced mushrooms here. Also, I reduce the liquid by at least half a cup.
Excellent recipe! Didn’t change a thing except I used hot Italian bulk sausage since my local market didn’t have Andouille. Loved the flavors and textures. So good!
Excellent shrimp recipe. We added white wine to take it a step further. Would also be good over mashed potatoes, rice or pasta
Excellent taste and easy to make- but would like a thicker grittier grit next time 🙂
Easy and flavorful!
Good but we added more seasoning and added grated parm in the grits. Served it with a side of mixed fruit salad.
This is a delicious recipe. The first time I made it my family liked it, but asked me to please use tail off shrimp. The second time I made it I purchased fresh, tail off shrimp & they said it was the best I had ever made. I only use pecan smoked Andouille Sausage & Tasso when I can find it. I always have chopped green onions, LA Hot Sauce, & cheese if others want them.
This is incredibly rich! I found the grits to taste more like smooth silky cream with a bit of texture than like grits. The butter, cream, and milk overpowered the grits. I would have liked something that at least pretended to be a bit healthier! It was tasty, just too decadent for me to feel good about it!