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Shrimp & Grits
I moved from Los Angeles to New Orleans about six months ago and here I am, on a Friday afternoon, making shrimp & grits for lunch. Does this make me a Southerner yet? 😉
Prep Time: 00:00
Cook Time: 00:00
2 cups milk (or vegetable broth)
1 cup grits
large pinch of salt
4 tbs . unsalted butter, cubed
2 tbs . olive oil
6 oz. smoked turkey sausage, cubed
1 large shallot, diced
3 - 4 cloves garlic, minced
1/2 cup diced tomatoes •salt and pepper
1 lb shrimp, shells removed and deveined
1/4 cup vegetable broth
juice of half a lemon
2 tbs . chopped fresh herbs such as parsley or cilantro
hot sauce to taste (optional)
1In a medium sized pot over high heat combine the milk, 1 cup water, grits, and large pinch of salt. Bring to a boil stirring occasionally, then reduce heat to low. Add the diced butter on top of the grits and let them simmer uncovered for about 30 minutes. Stir regularly so that the grits do not burn. If you like your grits creamy, add a little more milk at the end to thin.
2To make the shrimp, heat the olive oil over medium heat. Add the sausage and cook for about 2 to 3 minutes or just until the sausage turns golden brown. Add the shallot and garlic and cook for another 30 seconds. Add the tomato, lemon juice and salt and pepper. Add the shrimp and vegetable broth and saute until the shrimp are opaque and firm.
3Place a large dollop of grits in a bowl then top with the shrimp. Garnish with herbs and a sprinkle of hot sauce.
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