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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, finely chopped
- 1 garlic clove, minced
- 1 pound chicken andouille sausage, cut in chunks (Bruce Aidells)
- 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
- Creamy Cheese Grits
- 3 cups water
- 3 cups milk
- 1 teaspoons salt
- 1/2 teaspoon white pepper -- freshly ground
- 2 tablespoons butter
- 1 cups quick grits, white
- 1 cup Vermont white cheddar cheese, shredded
Preparation
Step 1
Sprinkle shrimp with creole seasoning and set aside.
Place a deep skillet over medium heat and coat with the 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.
Creamy Cheese Grits
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.
The grits can either be served immediately prepared in advance and reheated. If preparing in advance, grease a pan with a tsp of butter. Pour the grits into the pan and reheat in a 400F for 15 minutes.