Although I never tried grits before today, I probably shouldn’t be surprised that I liked them.
You might ask why.
Well, I assumed that grits would be quite similar to polenta, which I routinely ate growing up. It was also called “mush” back in the day, a term that doesn’t make it sound very good!
And then, polenta started popping up at fancy restaurants everywhere (but they never called it mush..lol)
Which brings us to grits. You might ask what’s the difference between the two? I’ve read that the differences are in the type of corn, the color, the milling, and the texture. According to Anson Mills founder Glen Thomas, it’s all of those things and more.
The shrimp for this dish came from Whole Foods. Although they weren’t the largest shrimp, they were very good. If you want good seafood, Whole Foods doesn’t disappoint! The original recipe called for 2 pounds of shrimp, which looked like a lot of shrimp for my family of 4 so I cut it back to 1 pound and it worked fine.
This dish was deemed “blog worthy” and so here it is…
Source: Adapted from Food Network, Tyler Florence
shrimp and grits
For the shrimp
- 1 small onion , minced
- 1 clove garlic , minced
- 2 tablespoons olive oil
- 3/4 pound spicy sausage (Italian or Andouille)
- 1/4 cup flour
- 2 cups chicken stock
- 2 to 3 bay leaves
- 1 pound shrimp , cleaned (peeled and deveined)
- 1/2 lemon , juiced
- salt and pepper to taste
- 2 tablespoons chopped parsley (plus more for garnish)
- 4 green onions chopped (plus more for garnish)
For the grits:
- 1 cup grits (I used organic from Whole Foods)
- 4 cups chicken broth
- 1/4 cup parmesan cheese
For the shrimp:
- Heat the oil in a large saute pan with the onion and garlic and cook for about 2 minutes
- Crumble and add the sausage and continue heating until cooked
- Add flour and stir to combine forming a roux
- Stir in chicken broth slowly in small portions, waiting until sauce has thickened before adding more
- Add bay leaves and shrimp and cook for about 3 minutes or until shrimp turn pink
- Add salt and pepper to taste, and lemon juice.
- Stir in parsley and green onions
- Serve over grits
For the grits
- Combine broth and grits in a medium sized sauce pan
- Heat over medium heat for about 10 minutes, stirring frequently to prevent lumps
- Add parmesan cheese and serve immediately