Ultimate Shrimp and Grits

Ingredients

• 2  to 3 bay leaves 
• 4 servings pepper black freshly ground
• 1 pinch cayenne pepper 
• 2 cups chicken stock see 
• 0.3 cup flour all-purpose
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 1  garlic clove minced
• 4  green onions sliced
• 1 cup cornmeal white stone-ground
• 3 cups heavy cream 
• 0.5  juice of lemon juiced
• 4 servings kosher salt 
• 3 cups milk 
• 2 tablespoons olive oil extra-virgin
• 2 pounds shrimp deveined peeled
• 1 pound spicy spicy sausage italian cut in chunks
• 2 tablespoons butter unsalted
• 1 medium onion white minced

Equipment

• bowl
• frying pan
• whisk
• pot
• wooden spoon

Directions

1. Place a 3-quart pot over medium-high heat.
2. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick.
3. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
4. Place a deep skillet over medium heat and coat with the olive oil.
5. Add the onion and garlic; saute for 2 minutes to soften.
6. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown.
7. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick.
8. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl.
9. Add the shrimp mixture and mix well.
10. Serve immediately.