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Todd's Shrimp and Grits

3:45 PM, May 8, 2013   |    comments
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Ingredients:
- 18 cups of chicken broth ( 12 for grits, 4 for gravy, 1 ½ for Shrimp & sausage, ½ cup as needed)
- ½ pound of Italian sausage (used pre-cooked turkey Italian sausage)
- 2 pounds of peeled, deveined shrimp (medium-size)
- 1 cup of heavy cream (for the grits)
- 4 ½ cups of Stone-ground white coarse grits (used basic yellow on the show)
- Salt and white pepper for seasoning
- 2 tablespoons of finely chopped parsley (topping at the end)
- 1 tablespoon of olive oil
- 4 tablespoons of butter
- ½ cup of flour (gravy)

Directions:

Grits:
• Boil 12 cups of chicken broth in large pot
• Slowly pour in 4 ½ cups of grits, stirring constantly
• Reduce heat to low, and cook for 20-25 minutes, stirring frequently
• Add 1 cup of heavy cream, cook for another 10 minutes
• Season w/salt and white pepper to taste

Gravy:
• Melt 4 tablespoons of butter on low heat in frying pan
• Add in ½ cup of flour to make a roux mixture
• Cook on low heat for 5 minutes, stirring frequently
• Turn up to medium heat and add 2 cups of chicken broth
• Stir constantly until it thickens, then add 2 more cups of chicken broth
• Reduce heat and simmer for 15 minutes
• Season w/salt and white pepper to taste

Shrimp & Sausage:
• Heat 1 tablespoon of olive oil in deep frying pan on medium heat
• Add ½ pound of pre-cooked Italian sausage and sauté for 2 minutes to brown
• Add 2 pounds of shrimp to sauté until pink for 1 minute
• Add 1 cup of chicken broth, stirring frequently for 10 minutes
• Add in gravy mixture
• Bring back to boil while stirring occasionally, then let simmer for 2 minutes

Submitted by: Todd Howell

Date: 5/7/2013

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