Tuesday, September 23, 2014

The Ultimate Shrimp and Grits

Not an easy recipe to put together, 
but aren't shrimp and grits worth it?

The recipe is adapted from Tyler Florence . . . 
a great dish for a special occasion!


    • 2 tablespoons heavy whipping cream (if desired)
    • 2 tablespoons butter 
    • 4 cups water 
    • 1 cup quick cook grits (not instant) 
    • Kosher salt 
    • Fresh ground black pepper (if desired) 
    • Extra-virgin olive oil 
    • 1 medium white onion, minced 
    • 1 garlic clove, peeled and minced 
    • 1 pound spicy andouille sausage links, cut into bite-size pieces 
    • 2 tablespoons all-purpose flour 
    • 2 cups chicken broth 
    • 1 bay leaf 
    • 2 pounds large shrimp, peeled and deveined, tails on or off 
    • Kosher salt and freshly ground black pepper 
    • Pinch cayenne pepper 
    • 4 shakes bottled hot sauce 
    • 1/2 lemon, juice only 
    • 2 tablespoons finely chopped fresh Italian flat-leaf parsley 
    • 2 tablespoons finely chopped chives 
    • 1 recipe Buttermilk Biscuits 

Buttermilk Biscuits

    • 4 cups all-purpose flour
    • 1 tablespoon salt
    • 1 tablespoon baking powder
    • 2 tablespoons baking soda
    • 1 cup cold shortening, cut into 1/2-inch pieces
    • 1 - 2 cups buttermilk



Add the water, butter, salt (about 3 teaspoons) and cream (if desired) to a 3-quart pot over medium-high heat and bring to a boil. 

Add grits and whisk constantly. 

Reduce the heat and simmer when the grits begin to bubble. 

Cook until the mixture is smooth and thick, for about 10 to 15 minutes.

Remove from heat. (Thin grits with a little extra cream or water, if necessary). 

Season with salt and pepper to taste.


Heat about 2 tablespoons olive oil in a deep skillet over medium heat. 

Saute the white onion and garlic for about 2 minutes to soften. 

Add the sausage.  Cook, stirring, until the fat has rendered and the sausage is brown. 

Sprinkle flour into the fat.  Stir to create a roux. 

Slowly pour in the broth and continue to stir (this will avoid lumps). 

Add bay leaf. 

Cook and stir occasionally until the liquid has come to a simmer.  

Remove from heat. Keep warm.


Preheat the grill to medium-high. 

Quickly and carefully wipe the grate with oiled paper towels to create a nonstick surface. 

Season shrimp with plenty of salt and pepper. 

Place shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. 

Put it all together

Fold the grilled shrimp into the sauce. 

Add the cayenne pepper, hot sauce, and lemon juice. 

Season with salt and pepper. 

Stir in parsley and chives. 

Serve shrimp on top of the grits with Buttermilk Biscuits (recipe follows).

Buttermilk Biscuits

Preheat the oven to 375 degrees F. 

Sift together, in a large bowl, the flour, salt, baking powder, and baking soda. 

Cut in the pieces of shortening into the flour mixture, using your hands or a pastry blender, until the mixture resembles coarse crumbs. 

Make a well in the center and add 1 cup buttermilk. 

Quickly fold the dry ingredients into the buttermilk using your hands, until a sticky dough forms. (If the dough is too dry, add 1/2 to 1 cup of buttermilk, a little at a time, until a sticky dough forms.) 

Turn the dough out onto a floured surface. 

Create layers by gently fold the dough three or four times. 

Press the dough to a 1 1/2-inch thickness.  Cut with a floured 3-inch biscuit cutter. 

Place the biscuits on an ungreased cookie sheet. Brush the tops with additional buttermilk. 

Bake for 20 to 25 minutes, until golden brown.

This recipe was adapted from:
Source:  recipe.com
Recipe by Tyler Florence


Catherine said...

Dear Gina, This does sound worth the time. Blessings dear. Catherine xo

NatalieTheMBA said...

Hi Gina, other recipes leave out the roux which only adds to the delicious decadence of the recipe! So kudos to you - the pic is mouthwatering too!

Gina Alfani said...

It is worth the time Catherine :) Blessings to youQ

Natalie . . . just about everything is better with roux! I forgot to mention in the recipe . . . I prefer to use butter in the roux instead of oil, or a mixture of the two.

Thanks for visiting and commenting :)

Visit Our Etsy Shop