DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time35 minsTotal Time45 mins

Ingredients
 2 tbsp extra-virgin olive oil
 1 medium white onion, finely chopped
 1 garlic clove, minced
 1 lb andouille sausage, cut in chunks
 2 tbsp all-purpose flour
 2 cups seafood stock (Kitchen Basics) or chicken stock
 1 bay leaf
 2 lbs large shrimp, peeled and deveined (16-20 count)
 Kosher salt and freshly ground black pepper
 1 tbsp creole seasoning (Emeril's Essence)
 2 tbsp finely chopped fresh flat-leaf parsley
 1 green onion, white and green part, chopped
 3 cups water
 3 cups milk
 1 tsp salt
 ½ tsp white pepper-freshly ground
 2 tbsp butter
 1 cup quick grits, white
 1 cup Vermont white cheddar cheese, shredded

Directions
1

Sprinkle shrimp with creole seasoning and set aside.

2

Place a deep skillet over medium heat and coat with olive oil. Add the onion and garlic; sauté for 2 minutes to soften.

3

Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.

4

Sprinkle in the flour and stir with a wooden spoon to create a roux.

5

Slowly pour in the seafood stock and continue to stir to avoid lumps.

6

Toss in the bay leaf.

7

When the liquid comes to a simmer, add the shrimp.

8

Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the sauce is smooth and thick.

9

Season with salt and pepper; stir in the parsley and green onion.

10

Spoon the grits into a serving bowl. Add the shrimp and sauce on top.

11

In a large saucepan, over medium heat, combine the water, milk, salt, pepper, and 1 tablespoon of butter.

12

Bring the liquid to a gentle boil.

13

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.

14

Remove the pan from heat and stir in the remaining tablespoon of butter and cheese.

Ingredients

Ingredients
 2 tbsp extra-virgin olive oil
 1 medium white onion, finely chopped
 1 garlic clove, minced
 1 lb andouille sausage, cut in chunks
 2 tbsp all-purpose flour
 2 cups seafood stock (Kitchen Basics) or chicken stock
 1 bay leaf
 2 lbs large shrimp, peeled and deveined (16-20 count)
 Kosher salt and freshly ground black pepper
 1 tbsp creole seasoning (Emeril's Essence)
 2 tbsp finely chopped fresh flat-leaf parsley
 1 green onion, white and green part, chopped
 3 cups water
 3 cups milk
 1 tsp salt
 ½ tsp white pepper-freshly ground
 2 tbsp butter
 1 cup quick grits, white
 1 cup Vermont white cheddar cheese, shredded

Directions

Directions
1

Sprinkle shrimp with creole seasoning and set aside.

2

Place a deep skillet over medium heat and coat with olive oil. Add the onion and garlic; sauté for 2 minutes to soften.

3

Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.

4

Sprinkle in the flour and stir with a wooden spoon to create a roux.

5

Slowly pour in the seafood stock and continue to stir to avoid lumps.

6

Toss in the bay leaf.

7

When the liquid comes to a simmer, add the shrimp.

8

Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the sauce is smooth and thick.

9

Season with salt and pepper; stir in the parsley and green onion.

10

Spoon the grits into a serving bowl. Add the shrimp and sauce on top.

11

In a large saucepan, over medium heat, combine the water, milk, salt, pepper, and 1 tablespoon of butter.

12

Bring the liquid to a gentle boil.

13

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.

14

Remove the pan from heat and stir in the remaining tablespoon of butter and cheese.

SHRIMP AND GRITS