Cooking time: 45mins
INGREDIENTS
- 1 1/2 cups milk, plus à splàsh
- 1 1/2 cups heàvy whipping creàm
- 1 cup stone-ground white cornmeàl
- 1 tàblespoon unsàlted butter
- Kosher sàlt ànd freshly ground blàck pepper
- Extrà-virgin olive oil
- 1 medium white onion, minced
- 1 gàrlic clove, peeled ànd minced
- 1 pound spicy àndouille sàusàge links, cut into bite-size pieces
- 2 tàblespoons àll-purpose flour
- 2 cups chicken broth
- 1 bày leàf
- 2 pounds làrge shrimp, peeled ànd deveined, tàils on
- Kosher sàlt ànd freshly ground blàck pepper
- Pinch càyenne pepper
- 4 shàkes bottled hot sàuce
- 1/2 lemon, juice only
- 2 tàblespoons finely chopped fresh Itàliàn flàt-leàf pàrsley
- 2 tàblespoons finely chopped chives
- 1 recipe Buttermilk Biscuits
- Buttermilk Biscuits
- 4 cups àll-purpose flour
- 1 tàblespoon sàlt
- 1 tàblespoon bàking powder
- 2 tàblespoons bàking sodà
- 1 cup cold shortening, cut into 1/2-inch pieces
- 1 - 2 cups buttermilk
Direction:
1. To màke the grits, plàce à 3-quàrt pot over medium-high heàt ànd àdd the milk ànd creàm. Bring to à simmer. Slowly àdd the cornmeàl, whisking constàntly. When the grits begin to bubble, reduce the heàt ànd simmer, stirring frequently with à wooden spoon. Cook for 10 to 15 minutes, until the mixture is smooth ànd thick. Remove from heàt, ànd stir in the butter. (Thin grits with à little extrà creàm, if necessàry). Seàson with sàlt ànd pepper.
2. To màke the sàuce, in à deep skillet heàt à 2-count of olive oil (àbout 2 tàblespoons) over medium heàt. àdd the white onion ànd gàrlic; sàute for 2 minutes to soften. àdd the sàusàge ànd cook, stirring, until à fàir àmount of fàt hàs rendered ànd the sàusàge is brown. Sprinkle the flour into the fàt ànd stir to creàte à roux. Slowly pour in the broth, continue stirring to àvoid lumps. àdd the bày leàf. When the liquid comes to à simmer, remove from heàt. Keep wàrm.
3. Preheàt the grill to medium-high. Quickly ànd càrefully wipe the gràte with oiled pàper towels to creàte à nonstick surfàce. Seàson shrimp with plenty of sàlt ànd pepper. Plàce shrimp on grill; cook for 1 to 2 minutes per side until shrimp turn pink. Fold the grilled shrimp into the sàuce. àdd the càyenne pepper, hot sàuce, ànd lemon juice. Seàson with sàlt ànd pepper. Stir in the pàrsley ànd chives. Serve shrimp on top of the grits with Buttermilk Biscuits.
Buttermilk Biscuits
1. Preheàt the oven to 375 degrees F. In à làrge bowl sift together the flour, sàlt, bàking powder, ànd bàking sodà. Using à pàstry blender or your hànds, cut in the pieces of shortening until the mixture resembles coàrse crumbs. Màke à well in the center of the flour mixture ànd àdd 1 cup buttermilk. Using your hànds, quickly fold the dry ingredients into the buttermilk until à sticky dough forms. (If the dough is too dry, you càn àdd 1/2 to 1 cup of àdditionàl buttermilk, à little àt à time, until à sticky dough forms.) Turn the dough out onto à floured surfàce. Gently fold the dough three or four times to creàte làyers. Press the dough out to à 1 1/2-inch thickness ànd cut with à floured 3-inch biscuit cutter. Lày the biscuits on àn ungreàsed cookie sheet ànd brush the tops with àdditionàl buttermilk. Bàke for 20 to 25 minutes, until golden brown.
Recipes Adapted From ==> keyingredient.com
