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!
Ingredients
Grits
- 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
Directions
Grits
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.
Sauce
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.
Shrimp
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
