Tyler Florence's Ultimate Shrimp & Grits
  • Grits:2 cups chicken stock
  • cup quick cooking grits
  • ½  cup heavy cream
  • 1 T butter
  • ½ 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
  • ½ lb. chorizo sausage
  • 1 green onion chopped
  1. 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
  2. Saute onion & garlic in olive oil until soft.
  3. 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!
Recipe by Baked in the South at https://bakedinthesouth.com/2020/06/tyler-florences-ultimate-shrimp-grits/