Crystal Shrimp and Grits
April 16, 2020
Crystal Shrimp and Grits
Recipe serves 4.
Print Recipe Share on Facebook Share on TwitterIngredients
Crystal Sauce:
- 4 cups fish, chicken, or shrimp stock
- 4 tablespoons blond roux equal parts fat and flour cooked to a medium to light brown color
- 1 each green, yellow and red bell pepper small dice
- 1 medium yellow onion small dice
- 3 stalks celery fine dice
- 1 teaspoon kosher salt
- 2 tablespoons Old Bay seasoning
- 24 jumbo shrimp peeled and deveined
Grits:
- 2 cups heavy cream
- 2 cups water
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp white pepper
- 1 tbsp thyme leaves
- 1 tbsp kosher table salt
- 1 cup diced andouille sausage
- 1 cup stone-ground grits (not instant)
- 1 cup shredded Parmesan cheese
Instructions
- Slowly whisk stock into hot roux until smooth.
- Add bell peppers, onion, celery, salt and Old Bay seasoning.
- Bring to a simmer.
- Cook 10 minutes; add shrimp and cook 3 minutes more.
- In entrée bowl, top prepared grits with shrimp and gravy mixture (6 shrimp per bowl).
Grits:
- Bring all ingredients, except grits and cheese, to a boil; add grits
- Reduce heat to medium and simmer until done, about 15 minutes.
- Stir in cheese.
Notes
If you love Shrimp & Grits this is the recipe for you. You can find this recipe in our Alabama Back Road Restaurant Recipes Cookbook. 