Puleo's Grill Shrimp and Grits...sans Shrimp
Our copy-cat version of our favorite dish at Puleo's Grill, which one best restaurant, best chef, best bartender, and best server in Knoxville for 2006.
"This was very good! I used leftover shrimp and sausage from a low country boil, which made it even easier. My family is not big on bell peppers (of any color) so I left those out. I would recommend trying it"- Cobb_blcmt
6 people want to try | 21 have favorited
|3 cupsChicken broth; cooled|
|2 poundsSmoked sausages; sliced on 1/2" bias|
|1/2 eaRed bell pepper; sliced into strips|
|1/2 eaGreen bell pepper; sliced into strips|
|1/2 eaYellow bell pepper; sliced into strips|
|1 eaVidalia onion; sliced into lengthwise strips|
|2 cloveGarlic; minced|
|1 teaspoonCajun seasoning|
|1 sprigParsley; diced|
|1 cupGrits; stone ground|
|1 1/2 cupChicken broth|
|1 1/2 cupmilk|
|2 ouncesReggiano cheese; grated|
Puleo's Grill Shrimp and Grits...sans Shrimp Preparation
Tasso Gravy: Melt butter and sift in flour, whisking constantly. Whisk for 3 to 5 minutes until mixture becomes golden brown. Whisk in cold broth and return to a boil. Add some tasso ham if you have some. Reduce heat and simmer for 10 to 15 minutes. Season lightly with salt, pepper, and ground red pepper.
Grits: Cook grits according to package directions, substituting broth/milk for water. As the grits firm up, add reggiano or parmesan cheese and stir in. Remove from heat.
Sausage: Saute sausage in 1 tablespoon of oil or butter over high heat for about 1 minute (should START to brown). Add veggies and cajun seasoning and continue cooking over medium high heat, until veggies become translucent. Add fresh chopped parsley. If residue starts building up, deglaze with a little bit of beer. Add enough tasso gravy to coat all of the mixture and simmer for another 3-5 minutes.
Serve sausage/gravy mix over the grits.
We used Old World Kitchen brand Smoked Mozzarella w/ arthichoke/garlic chicken sausage links and used a 14 ounce bag of PictSweet stir fry veggies (3 peppers and onion).
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