Tyler Florence’s Ultimate Shrimp & Grits
This Tyler Florence’s Ultimate Shrimp & Grits is one of my go to favorite recipes. When I first started learning to cook, I was so intimidated to try Shrimp & Grits, but Tyler’s recipe is super easy to follow and comes out amazing everytime! I definitely recommend the chorizo sausage he recommends. Use good chicken stock, and jumbo shrimp. This is a decadent southern dish that you definitely need to include in your southern recipe arsenal. I included some step by step pictures and a printable recipe card! Let me know how it comes out if you try it! He has some old food network videos online that are also super helpful.
Tyler Florence's Ultimate Shrimp & Grits
Ingredients
- Ingredients:
- Grits:2 cups chicken stock
- cup quick cooking grits
- 1/2 cup heavy cream
- 1 T butter
- 1/2 cup cheddar cheese
- salt & pepper
- Shrimp
- 2 T olive oil
- 1 medium onion chopped
- 1 clove garlic chopped
- 2 T flour
- 2 cups chicken stock
- 1 lb. shrimp peeled & deveined
- 1/2 lb. chorizo sausage
- 1 green onion chopped
Instructions
- Add chicken stock to a medium sauce pan and bring to a boil. Slowly whisk in grits and cook for 10 minutes on medium heat. Remove from heat and whisk in heavy cream, butter, cheddar cheese and salt & pepper
- Saute onion & garlic in olive oil until soft.
- Add sausage and cook for 5-7 minutes. Sprinkle with flour and stir to make a roux. Pour in chicken stock, stir until smooth and let simmer for 10 minutes. Add shrimp and poach for 2-3 minutes until bright pink. Add grits to serving bowl, top with shrimp & chorizo mixture. Sprinkle with green onions and serve hot!
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
This reminds me of a dish that is served at a seafood restaurant located in my home town. I’m pinning this recipe for future reference. Thanks for posting so many great looking recipes!
Julie
http://www.jamscorner.com
Just made this today with a few substitutions: beef bouillon instead of chicken stock, and half cashew milk/half stock on the grits. The grits were delicious, but came out too tight; I will probably add at least another half cup minimum of cream next time. Also, I used Texas chorizo, which does not slice like a sausage – more like a ground meat. Anyway, I thought it came out great. Now I’m dreaming of adding bell peppers next time, too!