The Ultimate Shrimp and Grits

Recipe from Tyler Florence
The Ultimate Shrimp and Grits
SERVINGS
4 to 6
TOTAL TIME
45 mins
by 22  people
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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. 
    Preheat the oven to 375 degrees F. In a large bowl sift together the flour, salt, baking powder, and baking soda. Using a pastry blender or your hands, cut in the pieces of shortening until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. (If the dough is too dry, you can add 1/2 to 1 cup of additional buttermilk, a little at a time, until a sticky dough forms.) Turn the dough out onto a floured surface. Gently fold the dough three or four times to create layers. Press the dough out to a 1 1/2-inch thickness and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with additional buttermilk. Bake for 20 to 25 minutes, until golden brown.
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