Alright, so this was one of the first dishes that I made for this KZfaq Channel about a year ago. (I hate a lot of my old videos lol) The Channel has come a very long way since then, so I wanted to make sure I do my Shrimp & Grits Recipe some justice for you guys! Hope you enjoy! Let's #MakeItHappen
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Shopping List:
1 lb Jumbo shrimp
8 oz Andouille Sausage
4 slices thick cut bacon
2-3 tbsp all purpose flour
2-3 tbsp high quality butter
1 cup Old Fashioned Grits
2 cups Whole Milk
2 cups Chicken Stock (for grits)
1.5-2 cups Smoked Gouda Cheese
2 cups Chicken or Seafood Stock (for gravy/sauce)
Salt, pepper, garlic, Tony’s Creole Seasoning, Parsley
Fresh Lemon Juice
1 pinch of sugar (optional for grits)
1 small diced onion
2-4 stalks celery diced
1/2 bell pepper diced
1 tbsp better than bouillon Lobster Base (or chicken/veggie/garlic)
1 tbsp garlic paste
Lump Crab Meat (Optional)
Directions:
Start by frying your bacon in a skillet or frying pan. Remove the bacon once cooked and keep the bacon grease in the pan. Next, cook your andouille sausage and set aside. Next, add in your trinity (onion, bell pepper, celery) and cook until tender. Add butter to deglaze the pan a bit.
Season your peeled and deveined shrimp on both sides and cook in a skillet with a little butter or cooking oil. Reserve for plating as seen in the video
The Roux:
Once you’ve added your butter and cooked the veggies until tender, add in 1 tbsp of Better Than Bouillon Lobster Base (or chicken or veggie). Next, it’s time to add your flour. Whisk or stir the flour into the butter until it begins to thicken and develop your roux. Continue cooking this mixture until it reaches a golden brown color. Add 1-2 cups of stock (depending on consistency you want) Once the roux has reached the proper color, taste it and add some seasoning as needed. Now add in your sausage, and half of your bacon (crumbled). Add in chopped parsley and incorporate all ingredients. Taste as you go and adjust seasoning to your preference. Squeeze juice of half a lemon into the mixture and set aside until you make your grits.
The Grits:
Cook your grits to the package instructions. I prefer to use milk and chicken stock when cooking my grits instead of just water. I feel that it adds a bit of creaminess to the dish. 1 cup of grits, 2 cups milk and 2 cups stock. Once your grits are cooked to the package instructions, add your butter, salt, and pepper. Once the butter is melted, begin to mix in your cheese a little at a time over a reduced heat (heat should be on low at this point) You can add a pinch of sugar here if needed for balance. Add a slight dusting of Tony’s also if you’d like.
Plating:
Spoon your grits into a deep plate or serving bowl. Add your sauce/gravy on top. Top with the remaining bacon crumbles and the shrimp that you reserved for plating. Garnish with parsley and more fresh lemon as needed.