Time
prep 0:15
total 0:25
Ingredients
Shrimp
| 2 tbsp. | olive oil | | 1 | md. onion, minced | | 1 clove | garlic, minced | | 1 lb. | spicy sausage, cut into chunks | | 2 tbsp. | flour | | 2 cups | chicken stock | | 2 lbs. | md. shrimp, peeled and deveined | | Salt and pepper, to taste |
Grits
| 2 cups | chicken stock | | 1 cup | white grits * | | 1 cup | milk | | 1 cup | shredded cheddar cheese |
6 Recipe Reviews
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Made it as soon as I saw it! Just like Mama makes back down in Johns Island S.C.
You got this down just right, even with the cheese in the grits.
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I kinda just wanted to know what grits were, I've always wondered... being from England it's not something we have here.
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Chris - Grits are a common delicacy in the Southern U.S., served mostly as a breakfast dish but also as a side dish. They are made from corn kernels that have been dried and hulled, then boiled and served in a tannish-white mushy lump!
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Einar,
I have never had this before. But I think it was very good and I will make it again many times. My girl friend thought it was out of this world!
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Nice recipe Einar. My chef who trained in South Carolina made his with tomato juice and then finished with plenty of cold butter.
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Shrimp and Grits can be found in the finest resturaunts in the Low Country - Charleston Area. Try adding a good quality sausage or ham, mushrooms, sweet onions and red bell pepper to the shrimp while adding cream cheese and lite cream to the grits. Good stuff, thanks for sharing.
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Instructions
Grits:
In a pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly wisk in the grits. When the grits begin to bubble, turn down the heat to medium-low, cover and simmer, stirring frequently with a wooden spoon. Cover and let cook for 15 minutes, until the grits are smooth and thick. Remove from the heat and stir in the milk and the cheese. Season with salt and pepper to taste.
Shrimp:
Place a deep pan over medium heat and pour in the olive oil. Add the onion and garlic. Saute for 2-3 minutes to soften. Add the sausage and cook to brown and bring out some of the fat. Slowly sprinkle in the flour and stir with a wooden spoon to make a roux. Pour in the chicken stock and stir so you will have no lumps. When it comes to a simmer, add the shrimp. Cook the shrimp for 2-3 minutes, until they are pink and the sauce is smooth and thick. Salt and pepper to taste. Serve the grits out on plates and spoon the shrimp mixture over the top of the grits. Serve immediately.
Author's Comments
I tried this dish when I was down in S.C. I was told that it is a southern low land dish. Now my wife and I make it at home and when we go camping. I sounds strange but you have to try it. This is real good!<br />
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* Can be found in stores.
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