A Good Shrimp and Grits Recipe Here

SHRIMP & GRITS
Makes 4 to 5 Entrée Servings

Ingredients

For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
(If you wish, you can cut back on the cream and just increase the milk. It is rich.)

For the shrimp:
2 tablespoons extra-virgin olive oil
2 tablespoons of real butter
1 medium white onion, minced
3 garlic cloves, minced
1 pound andouille, cut into quarter rounds (slice the sausage in half lengthwise and then repeat such that you have individual
quarters. It’s good to get a little bite of sausage in every bite or so of the dish.)
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds medium to large shrimp, peeled and deveined, tails on
½ teaspoon cayenne pepper, adjust to personal preference
½ lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, finely sliced

Directions

For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. 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 butter, thin it out with a little extra
cream. Season with salt and pepper.

For the shrimp:
Place a deep skillet over medium heat and coat with olive oil and butter. 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. Add the
cayenne pepper, lemon juice, salt and black pepper. I would suggest one-half teaspoon each on the salt and pepper. You can
adjust at the end of the cooking, if needed. Sprinkle in the flour and stir with a wooden spoon to create a roux. It is not
necessary to remove the sausage from the pan. Just stir the sausage and flour until well incorporated, and you should have a
medium to light brown roux which is sufficient. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss
in the bay leaves. 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. Do not over cook the shrimp. Once they have just turned pink, cut
the fire. Add the green onions and parsley. Taste and adjust any seasonings to your taste.
Spoon the grits into serving bowls. Then spoon a sufficient amount of the shrimp mixture over the grits and serve hot