Shrimp and Grits

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Shrimp and Grits

Recipe Information
Description: a Southern classic Source: Vicky Bryant Serves/Makes:4 or more Ingredients 1 quart (950 ml) water 1 cup (225 ml) stone ground grits 1 cup (225 ml) unsalted butter 1/2 cup (125 ml) heavy cream (whipping cream) 1/3 cup (80 ml) grated Parmesan cheese salt and fresh ground pepper 2 lbs (.9 kg). medium shrimp, shelled and deveined 2 tomatoes, seeded and chopped 4 cloves garlic, minced 1-1/2 cups (350 ml) chicken broth (see note below) 6 scallions, finely chopped 2 onions, cut in half then cut in julienne strips 2 green peppers, cut in julienne strips Andouille sausage, cut in 1 pieces or so (or you could use kielbasa but Andouille is better) Preparation* First, cook your sausage in the 1 quart (950 ml) of water. Remove sausage when done BUT KEEP WATER. Use the sausage water for the grits water. Add the grits and 1/2 cup (125 ml) butter. Reduce the heat to medium-low and stir constantly until thickened. When thickened, remove from heat and stir in the cream and the Parmesan cheese. Season with salt and pepper, set aside but try to keep warm (just put a lid on it). Melt 2 tbsp (30 ml) of the remaining butter in a large skillet over medium high heat. Add the onions, and green pepper, stirring occasionally but letting the pieces get well caramelized (you want them to brown a little bit as this helps with flavor a color). Add the shrimp, tomatoes and garlic, stirring constantly, for 1 minute. Stir in the stock, sausage, and continue cooking until shrimp are opaque throughout and the stock has reduced slightly, about 2 minutes. Stir the remaining 6 tbsp (90 ml) butter into the mixture and cook until melted. Stir in the green onions and then taste to adjust the salt and pepper. To serve, spoon grits into bowls. Top with the skillet ingredients and serve immediately. Comments The best way to do this is to have everything chopped, diced, and minced prior to beginning to cook. Put everything in individual bowls ready to go. Have butter divided as listed in directions and everything. Line up everything from left to right in order of needing for recipe. Once you have this process down (called mise en place) the rest is easy. *My Note: I know I added some beef base to this when you add the chicken stock throw in a beef bullion cube if you don't have beef base. Really helps the depth of flavor.

Recipe Information

Description:: a Southern classic

Source:: Vicky Bryant

Serves/Makes:4 or more

Ingredients

1 quart (950 ml) water
1 cup (225 ml) stone ground grits
1 cup (225 ml) unsalted butter
1/2 cup (125 ml) heavy cream (whipping cream)
1/3 cup (80 ml) grated Parmesan cheese
salt and fresh ground pepper
2 lbs (.9 kg). medium shrimp, shelled and deveined
2 tomatoes, seeded and chopped
4 cloves garlic, minced
1-1/2 cups (350 ml) chicken broth (*see note below)
6 scallions, finely chopped
2 onions, cut in half then cut in julienne strips
2 green peppers, cut in julienne strips
Andouille sausage, cut in 1 pieces or so (or you could use kielbasa but Andouille is better)

Preparation

First, cook your sausage in the 1 quart (950 ml) of water.
Remove sausage when done BUT KEEP WATER.
Use the sausage water for the grits water.
Add the grits and 1/2 cup (125 ml) butter.
Reduce the heat to medium-low and stir constantly until thickened.
When thickened, remove from heat and stir in the cream and the Parmesan cheese.
Season with salt and pepper, set aside but try to keep warm (just put a lid on it).
Melt 2 tbsp (30 ml) of the remaining butter in a large skillet over medium high heat.
Add the onions, and green pepper, stirring occasionally but letting the pieces get well caramelized (you want them to brown a little bit as this helps with flavor a color).
Add the shrimp, tomatoes and garlic, stirring constantly, for 1 minute.
Stir in the stock, sausage, and continue cooking until shrimp are opaque throughout and the stock has reduced slightly, about 2 minutes.
Stir the remaining 6 tbsp (90 ml) butter into the mixture and cook until melted.
Stir in the green onions and then taste to adjust the salt and pepper.
To serve, spoon grits into bowls.
Top with the skillet ingredients and serve immediately.

Comments

The best way to do this is to have everything chopped, diced, and minced prior to beginning to cook. Put everything in individual bowls ready to go. Have butter divided as listed in directions and everything. Line up everything from left to right in order of needing for recipe. Once you have this process down (called mise en place) the rest is easy.

*My Note: I know I added some beef base to this when you add the chicken stock throw in a beef bullion cube if you don't have beef base. Really helps the depth of flavor.