Shrimp and grits recipe

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Recently I made shrimp and grits but I did BBQ shrimp as my shrimp potion. Wanted something different and solved 2 of my favorite meals.

Thanks Otis...I’ll check it out.

Some people do BBQ shrimp and toss that over grits.

I got Tyler Florence's recipe off here and that's what I do.

Dice up 12-16 oz andouille and brown it to render out the fat.
Add a little bit of flour to make a light roux.
Add a diced onion and garlic and cook down.
Add chicken stock to your desired consistency. I usually go a little thicker than gumbo.
Season with cayene, s&p. I usually throw some worchestershire in there to get some of that BBQ shrimp flavor and color.
Simmer that together for 30ish then add the shrimp to cook through.

Grits I do

Bring 2 cups of milk and 2 cups of water to a boil
Whisk in 1 cup of grits with some s&p
Cut to low and cook until done, whisking every few minutes.
Add butter and smoked cheddar cheese to melt.

Serves 4

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I also make New Orleans BBQ shrimp and grits. Its amazing.

2 pounds jumbo shrimp (16/20 count), peeled, tails removed

1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper
Kosher salt and coarsely ground black pepper
4 tablespoons unsalted butter
4 large cloves garlic, minced
2 tablespoons honey
2 tablespoons Worcestershire sauce
Juice of 1 lemon (about 3 tablespoons)
4 green onions, greens thinly sliced


Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.

Melt the butter in a skillet over medium heat. Add the garlic, honey, Worcestershire and 2 tablespoons water. Stir and sauté to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Sauté until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.




Grits:

1.5 cups water
1.5 cups milk
2 cup heavy cream
1 cup 5-minute grits
4 Tablespoons butter
salt
pepper

Add water, heavy cream and half n half to a pot.
Bring to a boil.
Slowly add in the grits while whisking steadily.
Reduce heat to low and cover.
Cook for 5-7 minutes, whisking frequently
Remove from heat.
Add butter and salt and pepper to taste.
Serve immediately.

looks awesome! Thinking about cooking it for brunch on Saturday, about how long does it take you to make?

Does anyone use beef stock instead of water for the grits? I use that and stir in some guyere(sp?) cheese

I've also used some chicken stock, but not beef. Does it change the color of the grits to a darker color?