Jim's Shrimp & Grits

By JimMac

Our family loves this recipe! Juicy Creole seasoned shrimp with smoked sausage, onions, bell peppers, celery and tomatoes are served over hot cheesy grits.

Ingredients

• GRITS:
• 6 tablespoons butter
• 6 tablespoons flour
• 1/4 cup onions, small diced
• 1/4 cup celery, small diced
• 1/4 cup green peppers, small diced
• 2 cloves garlic, minced
• 2 ounces smoked sausage, sliced
• 1 tablespoon Creole seasoning
• 16 to 20 large shrimp, peeled and deveined (reserve shells)
• 1 ounce sherry
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon thyme
• Lemon juice from half a lemon
• 2 cans diced tomatoes
• 1 tablespoon chives, chopped for garnish
• 2 tablespoons plus extra for greasing dish, unsalted butter
• 1 small onion, chopped
• 3 cups water
• 1 cup heavy cream
• 1 teaspoon Frank's® hot sauce or Tabasco® sauce
• Salt and pepper, to taste
• 1 cup plus 2 tablespoons old-fashioned grits
• 1 cups extra-sharp cheddar cheese, shredded or 1 container Boursin cheese
• 3 large eggs, lightly beaten

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Melt butter in large pan. Sautee onions, celery, bell peppers, garlic, sausage, and Creole seasoning until vegetables are softened. Sprinkle with flour and stir for a few minutes.

Add stock, lemon juice, and tomatoes. Stir well and bring to a simmer. Leave on a slow simmer for flavors to mix. ?Stir in 1 tablespoon of butter and stir.

Add heavy cream to pot and stir well. Remove from heat.

Taste and adjust salt and pepper to your preference.

Put shrimp shells in 1 1/2 cups of water and bring to a boil. Simmer for 15 minutes, strain and add stock to pot.

Bring pot of salted water to a boil. Place shrimp in boiling water; when water returns to a boil, cover the shrimp and remove them from the heat. Let them sit for 10 to 20 minutes to cook slowly.

GRITS:

Adjust oven rack to lower-middle position. Heat oven to 350°F. Grease an 11x7-inch baking dish with butter, start with 1 teaspoon.

In a large saucepan over medium heat, heat 2 tablespoons butter until foaming subsides.
Add onion and cook until softened, about 4 minutes. Add water, cream, hot sauce and salt. Bring to a boil.

Whisk in grits and reduce heat to low. Cook, stirring frequently, until thick and creamy. About 15 minutes.

Remove from heat and stir in 1 1/2 cups cheese, egg and pepper to taste. Pour mixture into greased baking dish and smooth the top with a rubber spatula.

Bake for 30 minutes. Sprinkle with remaining cheese and continue baking until top is browned, about 15 minutes.

To plate, place grits on plate or in European style soup bowl; ladle sauce around the grits; place shrimp on top of grits and serve.