Recipe by Mysterygirl
This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water.
Top Review by JeriBinNC
Yummy yummy yummy! I'll make this again, definitely. I cut back on the butter to a little less than a cup (two sticks total, including the 2 tablespoons that went into the grits). The only thing I would change is to halve the sauce next time, because we had about half of it left over.
- 946.36 ml milk
- 29.58 ml butter
- freshly ground white pepper
- 118.29 ml stone whole grain grits
- 56.69 g grated cheddar cheese
- 14.79 ml olive oil
- 226.79 g link smoked sausage, cut in half & sliced ½ inch thick
- 9.85 ml chopped garlic
- 453.59 g medium shrimp, peeled & deveined
- fresh ground black pepper
- 59.14 ml dry sherry
- 473.18 ml shrimp stock or 473.18 ml vegetable stock
- 354.88 ml of cold butter, cubed
- 24.64 ml finely chopped fresh parsley leaves
Directions See How It's Made
- In a saucepan, over medium heat, add the milk and butter.
- Season with salt and white pepper.
- Bring the liquid to a boil.
- Slowly stir in the grits.
- Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
- Add some water during the cooking process if the liquid evaporates too much.
- Remove from the heat and stir in the cheese.
- Re-season with salt and white pepper if needed.
- Set aside and keep warm.
- In a sauté pan, over medium heat, heat the oil.
- Add the sausage and render for 2 minutes.
- Add the garlic and sauté for 30 seconds.
- Season the shrimp with salt and black pepper.
- Add the shrimp and continue to sauté for 2 minutes.
- Remove the pan from the heat and add the sherry.
- Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
- Remove the shrimp from the pan and set aside.
- Add the stock and bring the liquid to a boil.
- Reduce the heat to medium low and mound in the butter.
- Add the shrimp back to the sauce and simmer for 2 minutes.
- Remove from the heat and stir in 2 teaspoons of the parsley.
- To serve, spoon the grits in the center of each shallow bowl.
- Spoon the shrimp mixture over the grits.
- **Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
- I also use the quick cooking grits and adjust the quantities to those listed on the box.