Enjolik Oree-Bailey is a chef in Dallas, specializing in the Low-Country cuisine of Charleston, South Carolina and the surrounding areas. Jolie, as she is called, shares her family’s recipe for Shrimp and Grits this Saturday on Good Food. The recipe is after the jump…
Low Country Quisine’s Shrimp & Grits
1 Container of Instant Grits (Follow the directions for 4 servings. Try Bob’s Red Mill grits or the grits sold by The Lee Brothers)
1 lb of fresh shrimp. Peeled and deveined
2 Tablespoons of fresh lemon juice
1 Small onion diced. About ¼ of a cup
1/4 Cup dice red bell pepper
2 Tablespoons of all-purpose flour
2-3 Cups of chicken stock
4 Tablespoons of vegetable oil
1/2 Cup of diced smoked beef sausage
1 Salt & Cayenne pepper to taste
Green onions to garnish
Tip** We replace the water in our instant grits with a combination of heavy cream and chicken stock. Still use the same amount of liquid. However, the ratio of cream to chicken stock depends on how creamy you’d like your grits. I’d also suggest leaving the salt out of the grits due to the salt added to the shrimp and the salt content in the stock. Remember you can always add additional salt if you desire but you can’t take it away
In a bowl, sprinkle the shrimp with the lemon juice, salt, and cayenne and set aside.
Heat the vegetable oil over medium high heat and sauté the diced sausage until slightly crispy.
Remove the sausage and drain on a paper towel. Heat the remaining grease in a skillet and sauté the onion and peppers over medium heat until the onions begins to become transparent, about 10 minutes.
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until the flour begins to brown.
Add the shrimp and about 1 cup of stock, stirring constantly and turning the shrimp so that they cook evenly.
Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra stock if necessary.
Serve immediately over grits & Enjoy!!
Yields 4 Servings.