Slow-Cooked Louisiana Shrimp and Grits
Serve this delicious shrimp and grits recipe, from chef John Besh of August, with Mirliton Salad for a dinner that's guaranteed to please.
Ingredients
Directions
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In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
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Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
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Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
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To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.