Shrimp & Yellow Grits
Ingredients
Grits:
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4 cups water
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¼ cup whole milk
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2 cup yellow grits (or regular grits)
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2 tablespoons unsalted butter
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½ tablespoon of Kosher salt
Shrimp & The Roux:
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2 tablespoons extra-virgin olive oil
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1 medium sweet onion, chopped
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½ green bell pepper, chopped
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2 garlic cloves, minced
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1 pound Hill-shire Smoke Sausage, diced
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¼ cup All Purpose flour
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2 cups chicken broth (low sodium)
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2 teaspoons dried sweet basil
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2 pounds large shrimp, peeled, deveined & tails removed
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½ teaspoon cayenne pepper
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1 teaspoon Kosher salt
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1 teaspoon ground black pepper
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1 tablespoon fresh parsley, chopped
Directions
Grits:
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Pour water in a large pot; add salt and bring to a boil; pour in milk and whisk in butter and grits. Cover pot and turn heat down to medium-low.
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Cook grits for 20 minutes until it grits become thick and creamy, stirring frequently.
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Set aside.
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Shrimp & Roux:
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Cook onions, bell pepper and garlic in a heated skillet coated with olive oil; add the sausages.
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Cook sausages until brown and veggies are tender. (the sausages will produce grease while cooking). Add the flour to the skillet and stir with a wooden spoon to create a roux.
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Slowly pour in the chicken broth and continue stirring to avoid lumps; toss in the basil and let simmer.
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Add the shrimp and let poach in broth for 5 minutes and the gravy starts to thicken.
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Add remaining seasonings; stir in the parsley.
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Spoon grits in serving bowl and spoon shrimp mixture on top of the grits.
