We make the Corn Relish for this Shrimp and Grits dish inspired by Emeril Lagasse and refrigerate any leftover for the next time we make the dish. I buy a turkey andouille sausage but you can use any smoked sausage. I don’t use nearly the amount of butter called for in the original recipe.
Make the Corn Relish and set aside.
Start the grits. If they finish before the rest of the dish put them on low heat and add the cheese and butter just before serving.
To make the grits add the milk and water to a medium saucepan and bring to a simmer, or low boil. Add the salt. Then stream the grits into the liquid while whisking to avoid lumps. Reduce the heat and cook for 10 to 20 minutes. Stir often. The cooking time may depend on the Grits you buy. When Grits are tender add the cheese, butter and pepper and keep warm until Shrimp is ready.
For the Shrimp dish make sure you have a lighter to set a flame to your Sherry ready next to the stove.
In a sauté pan, over medium heat, heat the oil. Add the sausage and render for 2 minutes. Add the garlic and sauté for 30 seconds. Season the shrimp with salt and black pepper. Add the shrimp and continue to sauté for 2 minutes.
Remove the pan from the heat and add the sherry. Place the pan back over the heat and flame the sherry, shaking the pan back and fourth several times until the flame dies out. Remove the shrimp from the pan and set aside.
Add the stock to the pan and bring the liquid to a boil. Cook until the stock has reduced by two-thirds. Reduce the heat to medium low and add the butter, swirling the pan until it has melted into a rich, creamy sauce.
Add the shrimp back to the sauce and cook briefly, just until the shrimp are reheated. Do not allow the sauce to boil or it will break.
Remove from the heat and stir in 2 tablespoons of the parsley.
To serve, spoon the grits in the center of each shallow bowl. Spoon the shrimp mixture over the grits. Garnish with the corn relish and remaining parsley.
This recipe is easy to cut in half and make for 2 people.