ULTIMATE SHRIMP & GRITS RECIPE - (4.2/5)
Provided by amt2mf
Number Of Ingredients 27
Steps:
- 1.To make the grits, place a 3-quart pot over medium-high heat and add the milk and cream. Bring to a simmer. Slowly add the cornmeal, whisking constantly. When the grits begin to bubble, reduce the heat and simmer, stirring frequently with a wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat, and stir in the butter. (Thin grits with a little extra cream, if necessary). Season with salt and pepper. 2.To make the sauce, in a deep skillet heat a 2-count of olive oil (about 2 tablespoons) over medium heat. Add the white onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until a fair amount of fat has rendered and the sausage is brown. Sprinkle the flour into the fat and stir to create a roux. Slowly pour in the broth, continue stirring to avoid lumps. Add the bay leaf. When the liquid comes to a simmer, remove from heat. Keep warm. 3.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. Fold the grilled shrimp into the sauce. Add the cayenne pepper, hot sauce, and lemon juice. Season with salt and pepper. Stir in the parsley and chives. Serve shrimp on top of the grits with Buttermilk Biscuits. Buttermilk Biscuits 1.Preheat the oven to 375 degrees F. In a large bowl sift together the flour, salt, baking powder, and baking soda. Using a pastry blender or your hands, cut in the pieces of shortening until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. (If the dough is too dry, you can add 1/2 to 1 cup of additional buttermilk, a little at a time, until a sticky dough forms.) Turn the dough out onto a floured surface. Gently fold the dough three or four times to create layers. Press the dough out to a 1 1/2-inch thickness and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with additional buttermilk. Bake for 20 to 25 minutes, until golden brown.
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Lucky Baloch
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dish.
Mohammedmunna Munna
[email protected]I'm allergic to shrimp, but I made this dish with chicken instead and it was still delicious.
Sd Shahin
[email protected]This dish is a great way to use up leftover shrimp. It's also a great way to get your kids to eat their grits.
ALI AHDAN
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Mike Langedijk
[email protected]This recipe is a must-try for any seafood lover. The shrimp are cooked to perfection and the grits are creamy and flavorful.
Otria Milambo
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's the perfect combination of comfort food and sophistication.
Mitcheline Mukucha
[email protected]I highly recommend this recipe. It's a surefire way to impress your friends and family.
Bob Atwood
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Emerald Collor
[email protected]I love that this recipe is so versatile. I've made it with different types of shrimp and grits, and it's always delicious.
Yasmeen Tahira
[email protected]I'm a beginner cook and this recipe was easy to follow. The dish turned out great and I'm so proud of myself.
Taimoor Khalid
[email protected]5 stars! This dish is absolutely delicious. The combination of shrimp, grits, and sauce is heavenly.
ASH BWOY SPENDER
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit. Thanks for sharing!
Cassandra Silver
[email protected]I made this dish for a brunch party and it was a huge success. Everyone raved about how delicious it was.
Abbakar Basiru
[email protected]I followed the recipe exactly and the results were perfect. The shrimp were plump and juicy, and the grits were creamy and cheesy.
Stephanie Kirby
[email protected]This dish was a hit with my family. Even my picky kids loved it. The leftovers were just as good the next day.
Seth Arehart
[email protected]I'm not usually a fan of grits, but this recipe changed my mind. The creamy texture of the grits paired with the savory shrimp and spicy sauce was amazing.
Ephrata Solomon
[email protected]These shrimp and grits were incredible! The flavors were so harmonious and the shrimp were cooked perfectly. I will definitely be making this dish again.