Shrimp and Grits

>> Monday, January 6, 2014

Quick and easy!  My husband loved this dish so I wanted to write it out before I forgot what all I had done.  It was perfect for such a cold night.

Shrimp and Grits
recipe adapted from Tyler Florence
For the grits:
4 c homemade (or organic) chicken broth
1 c milk or cream
1 c stone-ground corn meal
1/4 t garlic powder
1/4 t onion powder
2 T butter
6-8 oz organic white cheddar cheese, shredded
salt and pepper, to taste

For the shrimp:
2 T olive oil
1 lb organic, no nitrates andouille sausage, sliced
1 small onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 celery rib, chopped
couple dashes of thyme, oregano, and smoked paprika
salt and pepper, to taste
2 cloves garlic, minced
1/4 c flour
2 c homemade chicken stock
2 bay leaves
1 lb wild-caught, local shrimp, peeled and de-veined
1/2 lemon, juiced
garnishes: chives, parsley

For the grits, in a large pot add broth, milk, corn meal, garlic powder, onion powder and a few shakes of salt and pepper.  Bring to a boil, reduce heat to low and simmer 20-25 minutes.  Taste and season with salt and pepper.  Stir in butter and cheese until melted.  Remove from heat and cover until shrimp are ready to serve.

For the shrimp, in a deep skillet over medium heat add olive oil.  Saute sausage until browned.  Remove sausage from skillet.  Add onion, bell peppers, celery and seasonings.  Cook, stirring often, until veggies are softened and onion turns translucent.  Add garlic and cook another 30 seconds.  Stir in flour to make a roux.  Slowly drizzle in chicken broth, stirring well to avoid lumps.  Add bay leaves.  Once mixture starts to bubble, add shrimp and cook for a few more minutes, or until shrimp turn pink. Stir in lemon juice.  Toss with chives and parsley and serve over cheesy grits.


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