SHRIMP AND GRITS

Description:

SPICY SHRIMP AND CAJUN HOT SAUSAGE SERVED OVER A PLATE OF CREAMY GRITS..... COULD IT GET ANY BETTER? Serves 4

(this looks a little complex, 'cause it is)
And if you're gonna do it right, order a 2 lb. bag of white grits - these have to cook about 45-55 minutes and are TO-DIE-FOR:

http://atkinsonmilling.com/Breakfast_Pack.html
http://atkinsonmilling.com/Stone_Ground_Grits/

Recipe calls for 4 CUPS of stock - use shrimp stock if you can, or chicken stock will work.  Make it a day ahead if possible and refrigerate.  Or make he any time and freeze in 2C portions.  Here's the link to my shrimp stock recipe:  

http://firebird-cooks.blogspot.com/2011/02/shrimp-stock.html

And finally - the Outer Bankers add white cheddar cheese to their grits - I don't - there is enough flavor going on without that for me! And I serve this with cornbread and a sweet cole slaw on the side....and a nice white, dry Pinot or Cab Sav ......... enjoy!

INGREDIENTS:

GRITS:        

1 C              Milk

2 C              Shrimp stock

1 C              Heavy cream

1 C              White grits (NOT instant!)

2 TBSP         Unsalted butter

                    Kosher salt

                    Fresh black pepper

         

SHRIMP:     

2 TBSP         Oil

1 med          White onion – minced

6-8 Cloves    Garlic - minced

1 Pound       Andouille Sausage (cut into 1/4" disks)

1/4  C          All purpose flour

2 C              Shrimp stock

2-3              Bay leaves

2 lb.             Shrimp – large – peeled and deveined

Pinch            Cayenne pepper

1 TBSP         Franks Original hot sauce

1/2              Lemon - Juiced

                   Kosher salt

                   Fresh ground black pepper

2 TBSP         Fresh parsley – chopped

6-8              Green onions - sliced

  

DIRECTIONS: 
Have everything cut up and ready before starting anything.  If cooking cornbread with this (as you should) get that in the oven first.  

Place a 3-quart pot over medium-high heat.  Add the milk, 2C shrimp stock,  and cream. Slowly whisk in the grits - when the grits begin to bubble, turn the heat down to low and simmer, stirring often with a wooden spoon or a wire whisk.  Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.   Add more cream as necessary – grits should have consistency of thin mashed potatoes that will fall out of a spoon in a 'plop' - NOT run out in a stream.  If the grits are ready early, remove from the heat and cover with a lid.

Stir in the butter, and thin it out with a little extra cream if needed. Season with salt and pepper. 

Start the shrimp after the grits are cooking

Place a deep skillet over medium heat and coat with the oil. Add the onion and sauté until tender and clear; add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.  Add garlic and saute for a minute to soften.  Do not let the garlic get brown as it will be bitter.

Sprinkle in the flour and stir with a wooden spoon to create a roux. Gradually add the shrimp stock and continue to stir to avoid lumps.  You want this to be the consistency of gravy, so add stock sparingly.  Toss in the bay leaves.  Add the cayenne pepper, Tabasco and lemon juice.  Season with salt and pepper to taste. Simmer for 2-3 minutes and then remove bay leaves.

At this point, you are about 3 minutes from the shrimp being ready – and the grits should be done.  If not, turn off the gravy and wait for the grits.

Bring the gravy to a simmer and add the shrimp. Poach the shrimp in the gravy for 2 to 3 minutes, until they are firm, opaque and pink, and the gravy is smooth and thick.  Check for seasonings and heat (cayenne) and adjust to taste.    

Spoon the grits into a serving bowl and top with the shrimp mixture.  Garnish with parsley and chopped green onions. 

Serve immediately with hot cornbread and cole slaw.