[Sca-cooks] Recipe: Shrimp & Grits. OOP

[Elaine Koogler]

Michael Gunter wrote:

>> You don't happen to have a recipe, do you?  Otherwise, I can use my 
>> imagination.
>>
>> Kiri
>
>
> I got this from m'man Tyler Florence on FoodTV. It looked easy and
> good and proved to be both. I'd forgotten the sausage.
>
> Grits:
> 2 cups chicken stock
> 1 cup stone-ground white cornmeal
> 1 cup heavy cream
> 1 tablespoon unsalted butter
> Kosher salt and freshly ground black pepper
>
> Shrimp:
> 2 tablespoons extra-virgin olive oil
> 1 medium white onion, minced
> 1 garlic clove, minced
> 1 pound spicy sausage, cut in chunks
> 2 tablespoons all-purpose flour
> 2 cups chicken stock
> 1 bay leaf
> 2 pounds large shrimp, peeled and deveined, tails on
> Kosher salt and freshly ground black pepper
> 2 tablespoons finely chopped fresh flat-leaf parsley
> 1 green onion, white and green part, chopped
>
>
> 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.
>
>
> Gunthar

My mouth is watering!!!  Thanks so much for sharing this.

Kiri