The Ultimate Shrimp and Grits

The Ultimate Shrimp and Grits

by 21  people
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add a comment
Recipe from Tyler Florence
SERVINGS
4 to 6
TOTAL TIME
45 mins

The Ultimate Shrimp and Grits

Recipe from Tyler Florence
Recipe from Tyler Florence
The Ultimate Shrimp and Grits
SERVINGS
4 to 6
TOTAL TIME
45 mins
by 21  people
add your rating
add a comment
Ingredients
    Grits
    • 1 1/2  cups milk, plus a splash
    • 1 1/2  cups heavy whipping cream
    • 1   cup stone-ground white cornmeal
    • 1   tablespoon unsalted butter
    •  Kosher salt and freshly ground black pepper
    •  Extra-virgin olive oil
    • 1   medium white onion, minced
    • 1   garlic clove, peeled and minced
    • 1   pound spicy andouille sausage links, cut into bite-size pieces
    • 2   tablespoons all-purpose flour
    • 2   cups chicken broth
    • 1   bay leaf
    • 2   pounds large shrimp, peeled and deveined, tails on
    •  Kosher salt and freshly ground black pepper
    •  Pinch cayenne pepper
    • 4   shakes bottled hot sauce
    • 1/2  lemon, juice only
    • 2   tablespoons finely chopped fresh Italian flat-leaf parsley
    • 2   tablespoons finely chopped chives
    • 1   recipe Buttermilk Biscuits
    Buttermilk Biscuits
    • 4   cups all-purpose flour
    • 1   tablespoon salt
    • 1   tablespoon baking powder
    • 2   tablespoons baking soda
    • 1   cup cold shortening, cut into 1/2-inch pieces
    • 1 - 2   cups buttermilk

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    Directions
    1. 
    To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper.
    2. 
    To make the sauce, in a deep skillet heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the white onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until a fair amount of fat has rendered and the sausage is brown. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, remove from heat. Keep warm.
    3. 
    Preheat the grill to medium-high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Season shrimp with plenty of salt and pepper. Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. Fold the grilled shrimp into the sauce. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Stir in the parsley and chives. Serve shrimp on top of the grits with Buttermilk Biscuits.
    Buttermilk Biscuits
    1. 
    To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper.
    2. 
    To make the sauce, in a deep skillet heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the white onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until a fair amount of fat has rendered and the sausage is brown. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, remove from heat. Keep warm.
    3. 
    Preheat the grill to medium-high. Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. Season shrimp with plenty of salt and pepper. Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. Fold the grilled shrimp into the sauce. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Stir in the parsley and chives. Serve shrimp on top of the grits with Buttermilk Biscuits.
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