Shrimp and Grits

Chef Jessica Ann Tyson

Ingredients

For the Shrimp Gravy

• 1 lb jumbo raw shrimp deveined without heads and tails (heads/tail OFF)
• 1/4 lb jumbo raw shrimp, heads and tails ON
• 1/2 lb smoked beef sausage link sliced
• The Trinity – because the smell is heavenly:
  • 3/4 c diced onion
  • 1/2 c diced red bell pepper
  • 1/2 c diced green bell pepper
• 1 stick REAL butter
• 2 Tbsp real butter
• 1/4 c flour
• 2 c Half & Half
• 2 pressed fresh and minced garlic cloves
• 1/2 tsp fresh black pepper
• 1/2 tsp of Lawry’s Seasoned Salt
• 1/4 tsp garlic powder
• 1/4 Tbsp chicken bouillon
• 1 Tablespoon hot sauce OR Tabasco
• 2 scallions sliced thin

For the Grits

• 1 c white old fashioned grits (NO instant or you will miss the party that’s going to take place in your mouth later, my dear)
• 1 c whole milk
• 3 c water
• 2 tsp salt
• 2 Tbsp of REAL butter (remember: butter is better, boo!)

Directions

1. In heavy skillet, melt one stick of butter over medium high heat. Add fresh garlic and 1/4 lb shrimp with heads/tails ON. Stir constantly for 3 minutes.
2. Remove shrimp from pan. Quickly add Trinity (onions and both peppers). Cook while stirring for another 3 minutes. You only want to unlock flavors—not sweat the veggies too much.
3. Remove pan from heat and place all drippings aside.
4. Peel shrimp. Discard heads/tails shells
5. Place the SAME seasoned skillet back onto stove. Melt 2 Tbps of REAL butter in skillet. Add flour and whisk. Almost immediately, add Half & Half.
6. Whisk until smooth.
7. Add black pepper, Lawry’s Seasoned Salt, garlic powder, chicken bouillon, and hot sauce (or Tabasco).
8. Continue to whisk for 3 more minutes.
9. Add Trinity/butter mixture and sliced beef sausage. Let cook and stir for 5 minutes.
10. Add all shrimp. Cook until shrimp are pink but not tough.
11. Place Shrimp Gravy on top of old fashioned Grits. Sprinkle scallions on top and enjoy, honey! You’re welcome.