Recipe: Shrimp and Grits
The American regional recipe incorporating Louisiana flavors is delicious, the spicy Cajun flavors softening the blow of Michigan’s icy chill.
Recipe adapted from Magnolia's Southern Cuisine cookbook
Yield: 4 servings (recipe easily doubles)
Ingredients for Grits (May be made 1-2 hours in advance; you'll need to add additional stock when reheating.)
- 4 1/2-7 cups chicken stock
- 1 1/2 cups stone-ground or quick grits (not instant)
- 1/4 cup heavy cream
- White pepper
Ingredients for Tasso Gravy (May be made 1-2 hours in advance.)
- 2 tablespoons unsalted butter
- 1/3 cup sliced (1-inch strips) tasso
- 1/3 cup toasted flour*
- 1 1/2-2 cups chicken stock
- 1 tablespoon finely chopped parsley, plus additional for garnish, if desired
- White pepper
*Toasted flour is made by spreading white flour across a foil-lined sheet pan and baking in a 375 degree oven until golden brown. Bake 5 minutes; stir. Bake an additional 10 minutes; stir, then continue baking until flour is nutty brown. May be made several days in advance.
Ingredients for Shrimp and Sausage
- 3/4 pound (2 links) Andouille sausage*
- 1 tablespoon olive oil
- 1 pound large raw shrimp, peeled and deveined
- 1/4-1/2 cup chicken stock
- 1 recipe for Tasso Gravy (above)
- 2 tablespoons chopped green onion, plus green onion strands for garnish, if desired
*Hot or mild Italian sausage or chorizo may be substituted.
Directions for Grits
1. In a heavy-bottomed stockpot or Dutch oven, bring 4 1/2 cups stock to a boil. Slowly pour in grits, stirring constantly. Reduce heat to low and continue to stir so grits don't settle to the bottom and scorch. They will plump up and and become a thick mass.
2. Continue cooking, stirring frequently, an additional 20 to 120 minutes until they are tender and soft, and have absorbed all of the stock. (Grits have widely different cooking times according to processing and type; often packaging cooking times are inaccurate. Add additional stock in 1/4 increments if they are thick but not tender; they should have the consistency of oatmeal.) Stir in cream and cook an additional 10 minutes; season to taste with kosher salt and white pepper.
Directions for Tasso Gravy
1. Melt butter in a heavy-bottomed sauce pan over low heat. Add Tasso and sauté 1 minute, lightly browning. Make a roux by slowly sprinkling in toasted flour and whisking to insure it is smooth and incorporated into butter. Let cook a couple of minutes, whisking.
2. Raise heat to medium and, whisking continuously, slowly pour 1 1/2 cups stock to pan. Reduce heat to low and simmer 10 minutes; adding additional stock, for desired thickness; keep in mind the gravy will thin a bit when added to shrimp and sausage mixture.
Directions for Shrimp and Sausage
1. Preheat oven to 400 degrees.
2. Place whole sausage links on a baking sheet and bake 10-15 minutes or until the sausage is firm and its juices run clear. Cool then cut into 1/4-inch slices.
3. Heat oil is a heavy-bottomed frying pan over medium-high heat. Add the sausage and brown 1 minute; add the shrimp and sauté until the just begin to turn pink. Deglaze pan with stock, stirring. Stir in Tasso Gravy and scallions. Raise heat until it simmers; stirring in additional stock to desired thickness. Do not simmer too long or the shrimp could overcook. Season with kosher salt, only if necessary, and white pepper to taste.
Serving: Spoon hot grits into bowls, top with shrimp and sausage mixture and garnish with chopped parsley and or green onion strands, if using.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on March 3, 2011.