SHRIMP AND GRITS
By Chef John Szymanski, Kroger Head Chef
South Coastal Region
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, finely chopped
- 1 garlic clove, minced
- 1 pound andouille sausage, cut in chunks
- 2 tablespoons all-purpose flour
- 2 cups seafood stock (Kitchen Basics) or chicken stock
- 1 bay leaf
- 2 pounds large shrimp, peeled and deveined (16-20 count)
- Kosher salt and freshly ground black pepper
- 1 tablespoon creole seasoning (Emeril’s Essence)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 green onion, white and green part, chopped
- 3 cups water
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon white pepper — freshly ground
- 2 tablespoons butter
- 1 cup quick grits, white
- 1 cup Vermont white cheddar cheese, shredded
- Sprinkle shrimp with creole seasoning and set aside.
- Place a deep skillet over medium heat and coat with 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 seafood stock and continue to stir to avoid lumps.
- Toss in the bay leaf.
- When the liquid comes to a simmer, add the shrimp.
- Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the sauce is smooth and thick.
- Season with salt and pepper; stir in the parsley and green onion.
- Spoon the grits into a serving bowl. Add the shrimp and sauce on top.
- In a large saucepan, over medium heat, combine the water, milk, salt, pepper, and 1 tablespoon of butter.
- Bring the liquid to a gentle boil.
- Slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. Uncover and stir grits. Cover and cook another few minutes until grits are thick and creamy.
- Remove the pan from heat and stir in the remaining tablespoon of butter and cheese.