My Favorite Shrimp and Grits Recipe
"Don't be put off by the length of this list of ingredients, the prep and cooking method is one of the easiest to pull together once you've read through the steps. Add more chicken broth if you prefer a looser gravy, and if your gravy is too thin, add 1 tablespoon of flour to ¼ cup of the sauce in a small bowl, mix well, then whisk into the gravy to thicken it...."
INGREDIENTS
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For the Grits
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2 cups white or yellow coarse grits or cornmeal
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6 cups water
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2 cups whole milk
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2 teaspoons kosher salt
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1 1/2 cups heavy cream
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For the Shrimp
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1 pound large shrimp, peeled and deveined with tail on
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2 tablespoons cajun seasoning
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12 ounces cooked Andouille sausage (4 links)
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5 slices thick cut bacon, cut into 1/4-inch strips
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1/4 cup flour, plus 2 tablespoons
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1 cup diced yellow onion
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3 stalks celery, diced to 1/4 inch
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2 large cloves garlic, pressed or minced
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1 teaspoon dried thyme
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8 ounces clam juice
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3-4 cups chicken stock
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1 cup grape tomatoes
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1 small bunch green onions, thinly sliced
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1 tablespoon Worcestershire sauce
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1/4 teaspoon Tabasco sauce, or to taste
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1 lemon, juiced
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2 tablespoons butter
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Fresh chopped parsley
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