Ultimate Shrimp and Grits

Ingredients

• 2% milk

  3 cup or 732g

• Heavy whipping cream

  3 cup, fluid or 714g

• Yellow cornmeal

  whole-grain

  1 cup or 122g

• Butter

  unsalted

  2 tbsp or 28g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Olive oil

  2 tbsp or 27g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  1 cloves, minced or 3g

• Smoked sausage

  smoked, beef, pork, chicken, skinless

  16 oz or 454g

• Cake flour

  white, enriched

  ¼ cup unsifted, dipped or 34g

• Chicken stock

  home-prepared

  2 cup or 480g

• Bay leaf

  dried

  22g

• Shrimp

  raw

  32 oz or 907g

• Cayenne pepper

  1 pinch or 0.4g

• Lemon

  raw, with peel

  ½ fruit without seeds or 54g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Parsley

  raw

  2 tbsp or 8g

• Scallions

  raw

  4 medium or 60g

Directions

1. For the grits:
2. Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
3. For the shrimp:
4. Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute 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 chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. 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 gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
5. (source: https://www.foodnetwork.com/recipes/tyler-florence/ultimate-shrimp-and-grits-recipe-2012596.amp)