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Pies & Plates' Ultimate Shrimp and Grils

Contributed By: Cindee, FL | See all of Cindee's recipes
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 Servings
This recipe came from a cooking class at the Redfish Cup Festival in Punta Gorda, Florida where Pies & Plates teamed up for a cooking demonstration with Harbor Seafood Meats & More! It's a great recipe for a summer brunch!
RECIPE INGREDIENTS
For the Grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 Tablespoons unsalted butter
Kosher salt
Ground black pepper
For the Shrimp:
2 Tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound Andouille or spicy Italian sausage, cut into chunks
¼ cup flour
2 cups chicken stock
2-3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
½ lemon, juiced
Kosher salt
Ground black pepper
2 Tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced
DIRECTIONS
1. Grits


Place a 3 quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10-15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.


2. Shrimp


Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; sauté for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2-3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.


Date Added: 05/07/2009
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