Shrimp & Grits
FOR SHRIMP STOCK
- 8 Cups of Water
- Shrimp Shells from 3-4 lbs of Shrimp
- 2 Tsp Cajun or Creole Seasonings
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 2 Bay Leaves
- 1/2 Yellow Onion
- 1 Green Bell Pepper
- 1 Stick of Celery
- Bottom Half Bunch of Green Onions
- 1 Stick of Butter
- 1 Pound Chopped Smoked Sausage
- 1/2 Chopped Yellow Onion
- 1 Chopped Stick of Celery
- 2 Cloves of Garlic
- Top Half Bunch of Green Onions
- **save some green onion for garnish*
- 1/4 Cup of All Purpose Flour
- 4 Cups of Shrimp Stock
- 3-4 Pounds of Peeled Shrimp
- Shrimp Stock
- Whole Milk
- Shredded Cheddar Cheese
- [Amounts and times will vary based on the grits you use. Follow package directions to compare.]
- Start out by chopping half of the onion, one stick of the celery, bottom half of the green onions, and bell pepper into large pieces. Set aside.
- Next peel and devein the shrimp, saving the peelings in a bowl off to the side. Peel 8-12 shrimp leaving the tip of the tail as a garnish.
- In a large pot add your 8 cups of water. Add the cajun seasoning, garlic powder, salt, bay leaves and vegetables listed for the stock. Stir and then add the shrimp shells. Bring the water to a boil. Once the water begins to boil, cover, and lower to simmer. Cook for one hour.
- At this time you can also chop the other half of the onion, the stick of celery, green onion and the garlic. Save a small amount of green onion as a garnish. Move to the fridge.
- Next cut up two thirds of your Sausage into quarter pieces, and the rest into half moon pieces. Set aside.
- At this time get a sauté pan heated on a medium to med/low heat. Once heated, add a half Stick of butter. After the butter has melted, drop in the Smoked Sausage.
- At around this time, the shrimp stock should be done. Drain the stock through a sifter into another pot or large metal bowl. Discard remains from stock. Set the stock aside until needed.
- Once you’ve seared the sausage, remove to a plate on the side. Next, drop in your chopped vegetables listed for the sauce, stirring frequently to deglaze the bottom of the pan. Once you’ve gotten every thing up from the bottom of the pan, drop in 1/4 cup of All Purpose Flour. Be careful with your heat at this point. After blending in the flour, drop in another 1/2 Stick of butter. Stir consistently until you see a light caramel looking color. Could take 30 minutes or more. Next add back in your sausage, and 2 cups of your shrimp stock. Once you’ve blended that in, add another two cups of stock, bring to a slight boil, cover, and lower to simmer. Cook for 1 hour.
- When there’s about 20-30 minutes left, you want to get started making your Grits. Depending on the grits you purchase, follow package directions on how to cook. Use leftover shrimp stock and milk for liquid needed. Be sure to add butter, pepper, and cheese for flavor. Add to your liking.
- When the hour is up on your sauce, add in your fully peeled raw shrimp. Cook uncovered for 20 minutes.
- At this time you can heat a small sauté pan on medium heat. Add a small amount of butter. Meanwhile, season your leftover shrimp with the tails. Use some blacken seasoning or some cajun seasoning. Drop them into your sauté pan for a couple minutes on each side.
- After your sauce has been cooking for 20 minutes, you’re good to go.
- Plate with some grits, some shrimp sauce, a few of your garnish shrimp, and some green onions.