Chef Chris’ Shrimp And Grits Recipe
Gulf shrimp, lightly dusted and fried to a golden crisp, then piled high on Chef’s Asiago cheese grits and Conecuh gravy and garnished with green onions. Words barely do it justice! Also served with a side salad.
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Ingredients
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For the Shrimp and Grits
Method
Cooking Instructions
- 1
Prepare the Grits
In a saucepan, bring the chicken broth to a boil. Add the grits and stir well. Reduce heat to low, cover, and simmer for about 20-25 minutes until thickened. Stir in butter and Asiago cheese until melted and creamy. Keep warm.
- 2
Make the Conecuh Gravy
In a skillet, cook the diced Conecuh sausage over medium heat until browned. Remove the sausage and set aside. In the same skillet, add a bit of flour to create a roux, then slowly whisk in some chicken broth until smooth. Add the cooked sausage back in and simmer until thickened.
- 3
Prepare the Shrimp
In a bowl, mix the flour, cornmeal, cayenne pepper, salt, and black pepper. Dredge the shrimp in the flour mixture. In a large skillet, heat the vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- 4
Assemble the Dish
On a plate, spoon a generous portion of Asiago cheese grits. Top with fried shrimp, drizzle with Conecuh gravy, and garnish with sliced green onions. Serve immediately with a side salad.
