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Shrimp w/ Grits & Red Eye Gravy
Shrimp w/ Grits & Red Eye Gravy <p> We literally hunted down <a href="/videos/profiles/about-emanuel-loubier">Chef Emanuel</a> because we had eaten these grits at his restaurant, Dante&#39;s Kitchen, before and had to have the recipe! The spice of the shrimp plays so well off the creaminess of the grits. And the red eye gravy with andouille sausage - it doesn&#39;t get better than this, folks.</p>

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creole, gravy, grits, louisiana cooking, new orleans, shrimp, shrimp recipes, southern

We literally hunted down Chef Emanuel because we had eaten these grits at his restaurant, Dante's Kitchen, before and had to have the recipe! The spice of the shrimp plays so well off the creaminess of the grits. And the red eye gravy with andouille sausage - it doesn't get better than this, folks.

Serves 2

Ingredients

For the Grits

  • ½ lb butter
  • 1 cup stone-ground grits
  • salt & pepper
  • 1 quart milk

For the Red Eye Gravy

  • 1½ lbs andouille sausage, chopped
  • 1 onion, julienne
  • canola or vegetable oil
  • 1 qt chicken stock
  • 2 tbsp Worcestershire sauce
  • dash of Magic Seasoning blend
  • hot sauce to taste
  • 1 cup strong black coffee
  • salt & pepper

For the Shrimp

  • 12-15 fresh small shrimp
  • Magic Seasoning blend to taste (cayenne, black pepper, salt, garlic powder, white pepper)
  • olive oil

How-to

Prepare Grits

  1. Put milk and butter in pot and bring to boil but watch that it does not boil over
  2. Stir in grits and turn down heat to simmer
  3. Stir the grits frequently, every 2 minutes, for 35-40 minutes, and make sure that they do not stick to the bottom of the pot

Prepare the Red Eye Gravy

  1. Julienne the onion in oil and chop the andouille sausage
  2. Sweat both in a large sauce pot
  3. Add wet ingredients and simmer for 1 hour
  4. Adjust salt and pepper

Prepare the Shrimp

  1. To cleaned and de-veined shrimp, add a drizzle of olive oil and Magic Seasoning blend to taste
  2. Add shrimp to a hot skillet and cook shrimp about 2 minutes, until no longer pink

Plate & Serve

  1. In a bowl, add a generous amount of grits
  2. Ladle on some red eye gravy
  3. Top with shrimp

Comments (3)

  • Posted Sunday, June 3, 2012, at 9:16 am by artie:
    I've been to Dante's and had their shrimp and Grits. This recipe is not even close. The red-eye gravy is too thin, and tastes wrong. The proportions are off - servers two? The grits serves at least 4, the gravy perhaps 12, the only quantity that is correct is the shrimp. Not recommended.
  • Posted Monday, November 8, 2010, at 10:15 am by Lisa:
    I tried this at Dante's my last trip (10/24/2010) and it was HEAVEN. Can't wait to try and make a version at home...
  • Posted Thursday, February 19, 2009, at 9:10 pm by Jim Viera:
    That Red Eye Gravy is crazy! Definitely making it this weekend. Note to self: Pick up ham and get drunk!

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