Inland Shrimp And Grits

• Shrimp Gravy
• 3/4 cup vegetable oil
• 1 cup flour
• 1 pound large frozen shrimp unpeeled
• 7 cups water with a bay leaf, some peppercorns and a clove of garlic
• 4 ounces country ham cut in 1 x 1/2 inch strips
• 4 ounces andouille sausage sliced 1/4"
• 2 tablespoons butter
• Grits
• 2 cups water
• 2 cups milk (skim is fine)
• 1 cup coarse stone-ground grits (yellow preferred)
• 1 teaspoon salt
• 2 tablespoons butter

1. Peel the shrimp, saving shells.rnDevein the shrimp.rnSoak the shrimp and their shells in cold water for 5 minutes.rnDrain the shrimp and refrigerate.rnDrain the shells and set aside.
2. Make a roux.rnHeat the oil in a heavy skillet over medium heat.rnLower the heat and whisk in the flour.rnWhisk constantly until the roux is dark brown, about 20 minutes.rnRemove from heat and set aside.rn*Any leftover roux can be frozen later.
3. Make the shrimp stock.rnSimmer the shells in the 7 cups water with the bay leaf, peppercorns and garlic clove for 20 minutes or so.rnRemove from heat, strain and set aside.rn*Leftover stock can also be frozen.
4. Melt butter in a large skillet.rnBrown the country ham and sausage in the melted butter.rnWhisk in 1/2 C roux and 3 cups warm shrimp stock.rnSimmer gently while you make the grits (part 2).rnAdd coarse ground pepper, but no salt.rn*Add 1/4 C water if the gravy gets too thick.
5. Bring the water and milk to a simmer in a pot.rnWhisk in the grits and salt.rnCook gently on low heat, whisking frequently.rnCooking time depends on the type of grits you're using, so check the package.rnTurn off heat, stir in the butter.rnKeep grits partially covered and stir occasionally.
6. Now it's time to add the shrimp to the gently simmering gravy. rnThey will only need to cook a few minutes.
7. To serve, scoop a cup of grits into a rimmed soup bowl or plate. Ladle shrimp gravy on top of the grits.rnServe chopped green onions and diced tomatoes as condiments, and a variety of hot sauces for those who like their shrimp and grits spicy.

shrimp, vegetable oil, flour, shrimp, water, country ham, sausage, butter, grits, water, milk, coarse stoneground grits, salt, butter

Taken from food52.com/recipes/19162-inland-shrimp-and-grits (may not work)