The majority of this recipe comes from my friend Mike Wagner. I have adjusted and tweaked a bit over the years. The key to this dish is to be brave and adventure on the garnishes and amounts of spices and veggies to your liking. If you can find fresh andouille, all the better.
|8 servings of prepared grits||2 cups chicken stock|
|1 stick unsalted butter||2 bay leaves|
|2 TBLS extra virgin olive oil||2 lbs large shrimp - peeled and deveine|
|1 medium white onion diced fine||½ lemon juiced|
|1 garlic clove minced||2 Tblsp finely chopped fresh parsley|
|1 pound Andouille sausage sliced ¼ inch||4 green onions sliced|
|¼ cup all purpose flour||1/4 cup finely dice yellow bell pepper|
|3 tablespoons Lane's Q-NAMI rub||1 cup shredded cheddar cheese|
|1/4 cup green bell pepper||1 cup diced tomatoes|
STEP 1 – PREPARE GRITS
Prepare grits as directed. To kick them up, you can add any or all of the following to taste:
• Cream and/or cheddar cheeses
• Garlic powder
• Whipping cream at the end of cooking
I prepare my grits in advance and keep warm in a slow cooker
STEP 2 – MARINADE YOUR SHRIMP
This is the easiest part of the whole recipe, after eating it of course.
• Peel, and devein your shrimp.
• In a non metal container, add the shrimp and then give a light coat of extra virgin olive oil (EVO).
• Thoroughly coat the shrimp with your favorite seafood spice. Traditionalist will love Old Bay, but give some of the great seafood blends like Dizzy Pig’s Tsunami Spin a try too. My go to is Lane's Q-NAMI.
• Let shrimp marinade covered in refrigerator for 30 mins, up to one hour.
STEP 3 – MAKE A ROUX
Note: If making a roux from scratch, you will need at least 45 minutes. For directions on making a roux, I recommend visiting http://dish.allrecipes.com/how-to-make-roux/ Premade roux can be found online and in some stores. Tony Chachere’s Creole Instant Roux Mix and others can be ordered online.
• Use butter, flour, and chicken stock to make your roux.
• To a deep brown roux, add onions and garlic, stirring constantly to reach a deep brown roux adding stock as needed
• Once the onions soften add bay leaves, cayenne, hot sauce and lemon juice and let simmer
STEP 4 – GRILL YOUR SHRIMP AND SAUSAGE
• I like to lightly smoke/grill my sausage prior to the shrimp as it takes a little longer to get to take on the smoke. Grill the whole sausage to desired doneness. Remove, slice on bias and add to simmering roux.
• Grill shrimp – grill direct at 350-400, turning frequently for 3-5 min. (Note: Shrimp should be cooked to an internal temperature of 165 ºF. They will become an opaque whitish color when fully cooked.) Remove and set aside in separate bowl until ready to serve.
STEP 5 – SERVE
• Spoon grits onto plate or bowl and add shrimp.
• Spoon roux mixture over grits.
• Garnish with diced tomatoes, green onion, shredded cheese and parsley.
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