Daytime Kitchen: Shrimp & Grits with The Quarter

By Joanna Heims - Daytime Blue Ridge producer

Chef Evan from The Quarter brings in a warm and delicious Shrimp & Grits recipe.

Grits:

4 cupts- Grits

2 cups- Milk

8 cups- Chicken Stock

4 oz. - Butter

1 tbsp.- Salt

1/2 tbsp.- Pepper

1 cup- Heavy Cream

Mix all ingredients but heavy cream and bring to a boil. Reduce heat and simmer til done. Finish with Heavy Cream.

Andouille Gravy:

4 cups- Sausage 1/4 Diced

1/4 cups- Oil

Diced Onion

Diced Celery

Diced Green Pepper

1 clove- Garlic

3 qt.- Chicken Stock

1/2 tbsp- Thyme

1/2 tbsp- Oregano

1/2 tbsp- Paprika

2 tsp- Cayenne Pepper

1 tbsp- Salt

1 tbsp- Black Pepper

1 1/2 qt- Heavy Cream

1/2 lb.- Corn Starch

Sautee oil, onion, celery, green pepper, andouille and garlic until soft. Add spices and stock and simmer 15 minutes. Add cream and bring back to a simmer then add cornstarch slurry

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