Shrimp & Grits

It’s not often that we buy shrimp for meals because of the distance good shrimp have to travel to get to our plate. However once in a while we do have a craving for shrimp and it’s usually around summer time. Garlic and chili flakes marinated shrimp off of the grill and shrimp tacos are definitely on the top list for favorite summer foods. But the inspiration for this dish came from our trip to New Orleans late last year. We stayed at a wonderful bed and breakfast and had a host that was a chef in his previous life. We requested shrimp and grits and our host created a magnificent crawfish and grits the morning we departed Nola. Although we loved visiting the city, seeking out tourist destinations our highlight was definitely the food. Everything we ate we adored especially the splendid surprises from the bed and breakfast’s kitchen. This is to honor New Orleans and our host at the bed & breakfast.

Shrimp and Grits

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

For the shrimp:
1 pound smoked sausage, cut in chunks
1 tablespoon extra-virgin olive oil, optional
1 medium white onion, minced
1 garlic clove, minced
1/4 cup all-purpose flour
2 cups chicken stock, homemade
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
6 chives, sliced

For the grits:
Place a 2 quart saucepan over medium-high heat and add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, lower the heat to medium-low and simmer, stirring frequently with a wooden spoon. Allow the grits to cook for 10 to 15 minutes. When it’s ready the mixture is smooth and thick. Remove from heat, stir in the butter and season with salt and pepper. If the grits are too clunky or thick, thin it out with a little cream.

For the shrimp:
Place a deep skillet over medium heat and add the sausage and cook until it’s brown and there is a fair amount of fat in the pan. If the sausage doesn’t release a lot of fat, drizzle in a tablespoon of olive oil. Add the chopped onions and garlic; sauté for couple minutes. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to whisk to avoid lumps. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the mixture for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, and hot sauce. Season with salt and pepper. Spoon the grits into a serving bowl. Add the shrimp mixture, drizzle with chives and serve immediately.

Yields four servings