|My Shrimp and Grits|
Shrimp and Grits for a Crowd. (serves 12)
For the sauce
8 links of andouille sausage diced
3 onions small dice
2 shallots small dice
3 cloves of garlic crushed and diced
1 cup of flour
4 cups of good chicken stock
1 cup of cream
1 tbsp. of dried thyme
salt and pepper to taste
For the shrimp
3 lbs of shrimp
coating of seasoning (I use emerils)
Did you know that in 1976, South Carolina declared grits as the official state food? For those of you that don't like or have never had grits, I am here to tell you it can be delish, IF done right. Throw away the boxes of instant grits, quick grits, and all that yucky stuff. Go for the REAL stone ground grits.
(use the package instructions, but use 1/1 ratio of water and milk example If it calls for 4 cups water use 2 cups water 2 cups milk)
Saute the andouille sausage until the fat is rendered, then add the onions and shallots, saute for a couple of minutes unit translucent, add the garlic for 1 minute, then the flour for another minute. Add the chicken stock and bring to a boil, the sauce should thicken a bit. Then add the cream, salt, pepper, and thyme. Bring to a simmer. Simmer until ready to serve. Adjust seasoning to taste Or can be made the night before and reheated.
Meanwhile, Season the shrimp, put on baking sheets, and pop in a 350 degree oven. Bake until done. Here you can either add to the sauce, or leave out for your guests to add as many shrimp as they want. Your choice, delish either way!
The way I get my grits to be super creamy is to use the 1/1 ratio of water and milk example If it calls for 4 cups water use 2 cups water 2 cups milk) Something that adds a delishise touch is to cook a couple ears of corn and take the corn off the cob, and add to the grits, really, really good.
|I prepped everything the night before|
|These are the grits|
|This is what grits looks like when cooking.|
There you have it. Shrimp and grits. Easy and good, and once you taste it you will see what all of the fuss is about.