Alabama Grits with Shrimp and Conecuh Gravy
This is a recipe I developed when trying to come up with an Alabama sourced menu – Sea, to farm to table. Serve the grits topped with the gravy. The shrimp portion is per plate.
In a large pot Sauté onion and corn in olive oil until it starts to caramelize, season with Cajun, salt and pepper as you go.
Deglaze corn mixture with a little stock. Add the rest of the liquid and bring to a boil. Whisk in grits and reduce to a simmer. Cook for 20-25 min, stirring along the way. Adjust spice and add butter to taste.
In a large skillet, brown sausage and remove from pan (set aside to drain). Drain excess grease from pan. Add a teaspoon of bacon fat. Sauté onion, pepper, celery and cook until the onions just start to render. Season along the way with the S&P and Cajun spice. Sprinkle shrimp with Cajun spice and add shrimp to the pan and give it a few stirs. Sprinkle with flour and give it a few stirs to combine. Add stock and blend to create a veloute sauce being careful not to overcook shrimp.
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