This was my first time cooking shrimp and grits. Definitely keeping this one in my repertoire. The grits are actually Flying Biscuit's recipe. The shrimp portion is all Hugh Acheson.
Flying Biscuit's Grits
6 cups water
2 cups half-and-half
3 teaspoons kosher salt
1/4 teaspoon white pepper
2 cups quick grits
1 cup grated white cheddar cheese
4 tablespoons unsalted butter, cubed
In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking the entire time. (Watch out for splattering; mixture is very hot.) Reduce to low heat and continue to whisk often, until thick and completely smooth, about 10 minutes.Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest 5 minutes. Add butter and stir until completely smooth, silky and shiny.
Hugh Acheson's Shrimp and Grits
1 lb raw peeled de-veined shrimp
1.5 lbs andouille sausage, cut into 1/4 inch cubes (basically, slice it and cut each slice into 4ths)
2 plum tomatoes, seeded, peeled, and diced (or 1 small can diced tomatoes, drained)
1/2 cup minced (very finely diced) sweet onion (about 1/2 of an onion)
2 celery stalks, minced
1 cup tomato juice (or 1/2 c tomato juice, 1/2 c clam juice)
1 clove garlic, thinly sliced
1/4 tsp red pepper flakes
1 tsp Old Bay seasoning
1 tsp chopped fresh thyme
1 lemon, cut in half, and the other half cut in fourths)
3 Tbs butter, divided (2 pats)
salt to season the shrimp
Get out a 12-inch pan, and heat over medium. Once the pan is heated, add a Tbs of butter, and once the butter is foaming, add the celery, onion (red peppers, if you’re using those), and sausage. Saute for 5 minutes, stirring every minute. Then, add the red pepper flakes, Old Bay, and tomatoes. Cook for another 5 minutes, stirring every minute. Finally, add the tomato juice (or clam juice), stir thoroughly, and reduce (basically, let it sit) for 2 minutes.
While this is reducing, drain and rinse the shrimp. Toss with some salt to season. After the mixture has reduced for 2 minutes, add the shrimp to the pan, and mix thoroughly. Cook for about 5 minutes, stirring every so often. After the shrimp is fully cooked (just white, not chalky), reduce the heat to low, and add the thyme, the remaining Tbs of butter, and the juice of half a lemon.
Spoon the shrimp and andouille mixture over grits, and garnish with parsley, or more thyme. I also added a 4th of a lemon wedge.
1 lb raw peeled de-veined shrimp
1.5 lbs andouille sausage, cut into 1/4 inch cubes (basically, slice it and cut each slice into 4ths)
2 plum tomatoes, seeded, peeled, and diced (or 1 small can diced tomatoes, drained)
1/2 cup minced (very finely diced) sweet onion (about 1/2 of an onion)
2 celery stalks, minced
1 cup tomato juice (or 1/2 c tomato juice, 1/2 c clam juice)
1 clove garlic, thinly sliced
1/4 tsp red pepper flakes
1 tsp Old Bay seasoning
1 tsp chopped fresh thyme
1 lemon, cut in half, and the other half cut in fourths)
3 Tbs butter, divided (2 pats)
salt to season the shrimp
Get out a 12-inch pan, and heat over medium. Once the pan is heated, add a Tbs of butter, and once the butter is foaming, add the celery, onion (red peppers, if you’re using those), and sausage. Saute for 5 minutes, stirring every minute. Then, add the red pepper flakes, Old Bay, and tomatoes. Cook for another 5 minutes, stirring every minute. Finally, add the tomato juice (or clam juice), stir thoroughly, and reduce (basically, let it sit) for 2 minutes.
While this is reducing, drain and rinse the shrimp. Toss with some salt to season. After the mixture has reduced for 2 minutes, add the shrimp to the pan, and mix thoroughly. Cook for about 5 minutes, stirring every so often. After the shrimp is fully cooked (just white, not chalky), reduce the heat to low, and add the thyme, the remaining Tbs of butter, and the juice of half a lemon.
Spoon the shrimp and andouille mixture over grits, and garnish with parsley, or more thyme. I also added a 4th of a lemon wedge.
