Road Tested: Shrimp and Grits

We have been thoroughly enjoying the regional Southern cuisine here in the greater Greenville, SC area over the past three months. In this part of the country, there is nothing more truly "Carolina" than a hearty bowl of shrimp and grits. This is a recipe by Tyler Florence (a Greenville native) that we prepared and loved. For those of you who have not yet developed a taste for grits, try some that have been well-prepared in the Southern tradition; we guarantee you'll like them.

This is another recipe that can be easily prepared in a small RV kitchen using only an electric skillet and small electric burner. By using electric appliances as often as possible, we have saved a tremendous amount on LP gas expense. After almost ten months of living full-time in this unit, we are still on our original tank of LP.

Ingredients:

*For Grits Portion -

• 2 cups chicken stock
• 1 cup stone-ground white cornmeal
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper

*For Shrimp Portion -

• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, minced
• 1 garlic clove, minced
• 1 pound spicy sausage, cut into chunks (we suggest Andouille)
• 2 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 bay leaf
• 2 pounds large shrimp, peeled and deveined, tails on
• Kosher salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 green onion, white and green parts, chopped

Directions:

• To make grits: Place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium-low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, seasoning to taste with salt and pepper. (Tip: To maintain a smooth texture, stir often and do not allow grits to become dry. Add additional butter if needed before serving.)
• To begin shrimp portion, heat olive-oil in deep skillet over medium heat.
• Add onions and garlic to oil, then saute for 2 minutes to soften.
• Add in sausage and cook, stirring, until there is a fair amount of fat in the pan and sausage is browned.
• Sprinkle in the flour and stir continually with a wooden spoon to create a roux. (Tip: Be careful not to over heat the roux. It can burn quickly. Just cook for a few minutes until light beige and there is no raw flour taste.)
• Slowly pour in chicken stock and continue stirring to avoid lumps.
• Toss in the bay leaf.
• When the mixture comes to a simmer, add in the shrimp. Poach the shrimp in the mixture for 2 to 3 minutes until they are firm and pink and the gravy is smooth and thick.
• Stir in the parsley and green onion, then season to taste with salt and pepper.
• Spoon the grits into a large serving bowl.
• Add the shrimp mixture to bowl and stir well.
• Serve immediately.

Enjoy, ya'll!

copyright 2009-2010 Lane A Geyer

photos by Deb & Lane