•1 1/2 cups stone-ground grits
•6 cups chicken stock
•1 teaspoons salt or more to taste
•1 pound Italian sausage, remove casings and crumble
•1 small onion, finely chopped
•1 garlic clove, minced
•2 tablespoons unbleached all-purpose flour
•1 cup chicken stock (more many be needed to get the consistancy you want)
•Tabasco or other hot pepper sauce
Make the grits in a large heavy saucepan, first bringing 6 cups of chicken stock, and salt to taste, to a boil. Whisk in the grits a few handfuls at a time. When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35 to 40 minutes, stirring occasionally at first and more frequently toward the end.
While the grits simmer, get your gravy started. Fry the Italian Sausage in a medium skillet over medium heat until about done. Stir in the onion and garlic and continue cooking about 5 minutes. Sprinkle the flour over the mixture, and continue sauteing for 5 minutes longer. Stir in the stock and cook for 5 minutes longer. Remove from the heat while you finish the grits.
When the grits are thick and creamy, stir in as much butter as you wish (optional). Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
Return the gravy to medium heat and stir in the shrimp. If your gravy has formed a skin over the top, (It happens. Don't worry!) add a splash of stock and whisk for a second, then stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. (I used some boiled shrimp I had left over that were cooked in Old Bay Seasoning. I didn't have to add any additional salt or pepper. They were seasoned perfectly... good shortcut!) Serve immediately, mounding the grits in large shallow bowls or on plates and covering them with shrimp and gravy.
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