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Shrimp and Grits with Andouille Gravy
Ingredients
  • Grits
  • 3 cups water
  • 2 cups heavy cream
  • 1 cup stone-ground grits
  • 8 tablespoons (1 stick) unsalted butter
  • Salt and freshly ground black pepper
  • Shrimp and Andouille Gravy
  • 2 tablespoons vegetable oil
  • 4 ounces andouille or other smoked pork sausage, cut into bite-sized pieces
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 3 sprigs fresh thyme, leaves stripped and chopped
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 8 ounces jumbo shrimp (size 16/20 or larger)
  • 4 tablespoons unsalted butter
  • 3 tablespoons chopped Italian flat leaf parsley
  • Juice of ½ lemon
  • Kosher salt and freshly ground black pepper
  • 3 scallions, thinly sliced
Steps
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