Okay, who doesn’t LOVE a big ooey, gooey bowl of shrimp and grits at Local Republic? Well, we’ve got the recipe for you so now you can have it anytime you please! But be forewarned, this dish is addictive! The full recipe is below!
Local Republic is an award-winning restaurant located in Gwinnett’s county seat, Lawrenceville. Just off the historic square you can dine on their patio and sip of some of the best craft brews in ATL.
Local Republic’s Shrimp and “Grits” Recipe
Hands on: 20 minutes
Total time: 20 minutes
At the restaurant, the tails are kept on the shrimp which chef Scott Smith says adds flavor to the dish. Smith suggests substituting cayenne for the paprika in the garnish if you want to up the heat, and says a cold beer is the perfect accompaniment.
1/4 pound andouille sausage, sliced lengthwise and cut into 1/4-inch half moons
1/3 cup diced yellow onion
1/3 cup diced celery
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
2 bay leaves
3 cups chicken stock
2 cups heavy cream
2 cups water
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon pepper, plus more for seasoning
1 1/4 cup white cornmeal
1/3 cup pimento cheese
1 1/2 pounds peeled and deveined shrimp
3 tablespoons 1/4-inch slices green onion
1/4 teaspoon paprika
In a large skillet, brown sausage over medium heat for about 5 minutes, taking care to turn and keep sausage from burning. Stir in onion and celery and cook until vegetables are translucent, about 5 minutes. Stir in flour and thyme, then add bay leaves and cook 1 minute. Add stock and stir constantly to make a smooth sauce, about 5 minutes.
While sauce is cooking, make “grits.” In a medium saucepan, combine cream and water and bring to a boil. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in cornmeal and keep whisking until mixture thickens, about 3 minutes. Remove from heat and fold in pimento cheese. Cover and keep warm.
Once sauce is smooth, add shrimp and simmer until just cooked through, 4 to 6 minutes depending on the size of the shrimp.
When shrimp is cooked, divide “grits” between four serving dishes and use the back of the spoon to create a crater in the cornmeal. Divide shrimp and sausage between the four serving dishes. Sprinkle with green onions and shake paprika around the rim of the dish. Serve immediately.
Per serving: 948 calories (percent of calories from fat, 59), 55 grams protein, 45 grams carbohydrates, 4 grams fiber, 64 grams fat (34 grams saturated), 450 milligrams cholesterol, 932 milligrams sodium.