Shrimp & Grits

Name: Shrimp & Grits
Ingredients: 2 c chicken stock; 1 c Yellow stone-ground cornmeal; 1/4 c heavy cream; 1 T butter; salt & pepper to taste; 2 teas olive oil; 1 white or sweet onion, minced; 3 garlic cloves, minced; 6 oz Andouille sausage, chunked or sliced; 1 green bell, diced; 1 T flour; 2 c chicken stock; 1 bay leaf; 3/4 teas Cajun seasoning; 1# shrimp, peeled & deveined; 1 green onion, chopped; chopped parsley or cilantro as garnish

17 ingredients

1 steps

Ingredients

2 c chicken stock
1 c Yellow stone-ground cornmeal
1/4 c heavy cream
1 T butter
salt & pepper to taste
2 teas olive oil
1 white or sweet onion, minced
3 garlic cloves, minced
6 oz Andouille sausage, chunked or sliced
1 green bell, diced
1 T flour
2 c chicken stock
1 bay leaf
3/4 teas Cajun seasoning
1# shrimp, peeled & deveined
1 green onion, chopped
chopped parsley or cilantro as garnish

Directions

1

{"0":"GRITS","2":"1. Put chicken stock in large saucepan or dutch oven over medium heat & bring to boil","3":"2. Slowly whisk in the cornmeal and stir for 25-30 minutes over low to med heat","4":"3. Remove from heat, stir in cream & butter with freshly ground pepper","6":"SHRIMP","8":"1. Add olive oil into pre-heated saute pan","9":"2. Add onion and stir until soft.","10":"3. Add garlic, stir 10 seconds; immediately add sausage and cook until fat renders & sausage starts to brown","11":"4. Sprinkle flour in and stir to create a roux","12":"5. Add chicken stock & bay leaf","13":"6. Bring to a simmer, add shrimp and poach until done","14":"7. Serve shrimp & gravy over grits; garnish with parsley or cilantro"}