Shrimp and Grits
Ingredients
The Grits
-
2
cups
white or yellow coarse grits or cornmeal
-
6
cups
water
-
2
cups
whole milk
-
2
teaspoons
kosher salt
-
1 ½
cups
heavy cream
The Shrimp
-
1
pound
large shrimp, peeled and deveined with tail on
-
2
tablespoons
cajun seasoning
-
12
ounces
cooked Andouille sausage
-
5
slices
thick cut bacon, cut into ¼-inch strips
-
¼
cup
plus 2 tablespoons flour
-
1
cup
diced yellow onion
-
3
stalks
celery, diced to ¼ inch
-
2
large cloves
garlic, pressed or minced
-
1
teaspoon
dried thyme
-
8
ounces
clam juice
-
3-4
cups
chicken stock
-
1
cup
grape tomatoes
-
1
small bunch
green onions, thinly sliced
-
1
tablespoon
Worcestershire sauce
-
¼
teaspoon
Tabasco sauce, or to taste
-
1
lemon
juiced
-
2
tablespoons
butter
-
to taste
fresh chopped parsley
Instructions
- Combine the grits with water and milk in a saucepan, bring to a boil, then reduce to a simmer and cook until tender and creamy.
- Season the shrimp with cajun seasoning and set aside.
- In a skillet, cook the sliced Andouille sausage until browned, then set aside.
- Cook the bacon until crispy, then remove and set aside, reserving some fat in the pan.
- Coat the shrimp with flour and cook in the skillet until golden, then set aside.
- In the same skillet, sauté onion, celery, garlic, and thyme, then add flour and cook for a few minutes.
- Add the sausage, clam juice, chicken stock, and tomatoes, and simmer until thickened.
- Return the shrimp to the pan, add green onions, Worcestershire sauce, lemon juice, and butter, then mix well.
- Serve the shrimp mixture over the creamy grits, garnished with parsley.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
987
Total fat
60g
Total carbohydrates
67g
Total protein
44g
Sodium
2520mg
Cholesterol
361mg
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