Shrimp and Grits with Andouille Gravy
Hands On Time: 1 hour and 0 minutes
Total Time: 1 hour and 0 minutes
3 cups water
2 cups heavy cream
1 cup stone-ground grits
8 tablespoons (1 stick) unsalted butter
Salt and freshly ground black pepper
Shrimp and Andouille Gravy
2 tablespoons vegetable oil
4 ounces andouille or other smoked pork sausage, cut into bite-sized pieces
1 shallot, minced
3 cloves garlic, minced
1 tablespoon all-purpose flour
3 sprigs fresh thyme, leaves stripped and chopped
1 bay leaf
2 cups low-sodium chicken broth
8 ounces jumbo shrimp (size 16/20 or larger)
4 tablespoons unsalted butter
3 tablespoons chopped Italian flat leaf parsley
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
3 scallions, thinly sliced
To make the grits: In a small saucepan, bring the cream and water to a boil. Generously season with salt and pepper. Whisk in the grits and cook, stirring constantly, until thickened and cooked through, 30 to 45 minutes. Whisk in the butter, season with salt and pepper, and keep warm.
When the grits are almost finished, make the shrimp and andouille gravy: Heat a cast iron skillet over medium heat. Add the oil, and when it is hot, add the andouille. Cook the sausage, stirring occasionally, until browned. Add the shallots and garlic, and cook for 1 minute. Add the flour, thyme and bay leaf and cook, stirring constantly, for 3 minutes.
Add the chicken broth and bring to a simmer, then add the shrimp. Cook the shrimp, flipping once, until they just turn opaque, about 3 minutes. Remove from the heat and stir in the butter, parsley and lemon juice. Season to taste with salt and pepper.
To assemble, spoon some of the grits into serving bowls or plates. Top with the shrimp mixture, then garnish with sliced scallions. Serve.
About the recipe
Slightly spicy andouille sausage brings a smoky depth to this dish, playing well off the sweet, succulent shrimp. Take care to continually stir the grits as they cook to prevent them from sticking to the bottom of the pot and scorching.