Ultimate Shrimp and Grits

Ingredients

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 cup or 732g

• Heavy whipping cream

  Fluid

  3 cup, fluid or 714g

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Sausage

  Beef, pork, chicken, skinless, smoked

  16 oz or 454g

• Wheat flour

  White, cake, enriched

  ¼ cup unsifted, dipped or 34g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Bay leaf

  Spices

  200g

• Shrimp

  Crustaceans, mixed species, raw

  32 oz or 907g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parsley

  Raw

  2 tbsp or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), 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)

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