Elements:
3 cups water
3 cups milk
1 + 1½ teaspoons salt
½ teaspoon pepper
4 tablespoons butter, divided
¾ cup stone-ground grits
6 ounces cheddar cheese, grated
3 kilos shrimp (head-on)
1 tablespoon paprika
¼ teaspoon cayenne pepper
1 tablespoon olive oil
1 cup finely chopped andouille or smoked sausage
1 cup finely chopped onion
2 tablespoons minced shallot
1 tablespoon minced garlic
1 tablespoon inexperienced onion, chopped
1 cup stewed tomatoes
1 cup shrimp inventory
⅓ cup bitter cream
recent parsley and chopped inexperienced onion for serving
Directions:
Put together grits: Mix water, milk, 1 teaspoon salt, pepper, and 1 tablespoon butter in a medium saucepan over medium warmth. Carry to a boil. Slowly whisk in grits. Cut back warmth to simmering. Cook dinner, stirring incessantly, 60-90 minutes, till the grits are creamy and tender all through. (If the grits have absorbed the entire liquid and will not be completed cooking, add extra water.) Take away from warmth, and add one tablespoon butter and cheese. Stir, and serve instantly (will be ready prematurely and reheated over low warmth).
Peel and devein shrimp, reserving heads and shells for shrimp inventory.
Whereas grits are cooking, mix paprika, salt, and cayenne pepper in a bowl. Add shrimp and coat with seasonings.
Warmth olive oil in a skillet over medium-high. As soon as the oil is sizzling, add shrimp in batches and saute about 90 seconds for either side. Switch to a plate and put aside.
Put together sauce by melting one tablespoon butter in skillet. Add chopped sausage and saute 3-5 minutes, till fats has rendered and sausage is crispy. Add onions and saute 2 minutes. Add garlic, shallots, and inexperienced onions and saute one minute. Add stewed tomatoes and saute one minute.
Enhance warmth to excessive, add shrimp inventory, and simmer till many of the liquid has evaporated–about 5 minutes. Add bitter cream and stir.
Fold shrimp into sauce. Cook dinner till the shrimp are sizzling and cooked via, about 3 minutes. Regulate seasoning if wanted.
Serve sizzling over grits. Garnish with inexperienced onions and parsley.