Creole Garlic Grits Food

CREAMY "GRITS" WITH CREOLE SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
• Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
• Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

FRIED GRITS PATTIES

Steps:

• In one quart sauce pot bring water to rolling boil. Add butter and salt. Fold in grits and reduce heat to simmer. Cook until grits are tender stirring occasionally. (Can also use quick cooking grits but change water accordingly).
• When cooked remove from heat and stir in sausage, cheese, and pepper. Pour hot grits into sheet pan with 1 inch lip. Smooth out to 3/4" thickness. Cool overnight in refrigerator.
• The next morning use a 3" round cookie cutter to cut circles (about 8 patties).
• Heat oil in large skillet over medium high heat.
• Prepare egg wash: Beat egg and milk together.
• Dip patties into egg wash then flour then egg wash then bread crumbs.
• Pan fry until golden.
• Serve as side dish or under poached eggs.

CREOLE SHRIMP AND GRITS

Steps:

• Bring the water to a boil then add the grits and salt. Stir, cover and allow to simmer on low for 5 minutes.
• After the grits have simmered, add the grated cheddar and whisk together with 1/4 stick of butter. Cover and put aside.
• Cook the bacon in a skillet until crispy. Remove the bacon and put aside. Keep the grease from the bacon in the skillet.
• Add the shrimp and the Creole Seasoning and cook for 3 minutes on each side. Remove the shrimp promptly and put aside.
• Add the onions to the grease and cook on a medium heat until soft. Add the garlic and cook for a further 2 minutes.
• Add the flour and cook together for about 2 minutes, stirring constantly.
• Slowly start to add the chicken broth, stirring constantly with the whisk.
• Add the Parsley and Green onions
• Add the bacon and the shrimp back to the pan. Stir for a minute or so then add the cream.
• At this point you can do a taste test, some people prefer a spicier flavor and so more creole seasoning can be added to taste.
• Serve on top of a bed of cheesy grits and eat right away.

CREOLE SHRIMP AND GRITS

Steps:

• Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups of water to boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
• Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly until flour is caramel colored, about 8-10 minutes. Add onion and next three ingredients, and cook, stirring often, 5-7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
• Meanwhile, bring milk, 2 1/2 cups water, and salt to boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve Creole Shrimp over grits.

GRILLADES 'N' GRITS

Steps:

• Cut meat into 2" cubes. Pound with a mallet until they are about 1/2" thick.
• Combine 1/2 cup flour, 2 tsp Creole seasoning and 1 tsp salt and spread on a plate. Dredge meat medallions in flour mixture.
• Heat 1/4 cup oil in large skillet, preferably cast iron, over medium high heat.
• Place medallions in hot oil and fry until browned on each side. If necessary, cook in batches rather than overcrowding.
• Remove to plate and set aside.
• In same pan, add remaining 1 Tbsp oil. Add chopped onions, celery and bell pepper and saute until onion is translucent, about 5 minutes.
• Add garlic, stir and cook an additional minute.
• Reduce heat to medium and push vegetables to one side of the pan. Add butter and once it is melted stir in flour to form a roux. Mix vegetables into roux mixture.
• Slowly add beef broth, stirring continuously to avoid clumping.
• Add wine, tomatoes, Creole seasoning, red chili flakes, salt, thyme, oregano, hot sauce and bay leaves. and mix everything together well.
• Place grillades in gravy and bring to a simmer. Cover, reduce heat to low and simmer 1.5 hours.
• Bring water, milk and salt to a low boil over medium high heat in a medium saucepan. Stir frequently to avoid milk scorching on bottom of pan.
• Slowly stir in grits to avoid clumping.
• Reduce heat to low, cover and cook for time indicated on package, stirring occasionally, until grits are cooked. If they get to thick, add in more water.
• Once cooked, stir in shredded cheese.

CREOLE SHRIMP AND GRITS

Steps:

• In a medium skillet set over medium heat, heat the olive oil. Add the onion, and celery and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes, bell pepper, garlic, Worcestershire sauce, chili powder, salt and pepper and cook, stirring, for 5 more minutes. Add the shrimp. Cover and cook until the shrimp are opaque and cooked through, 5 minutes.
• In a large saucepan set over medium-high heat, bring the liquid (chicken stock or water) and the salt to a boil. While whisking constantly, slowly pour the grits into the boiling water. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Remove from the pan from the heat, stir in the cheese.
• Divide the grits among serving dishes. Spoon the shrimp over the grits and drizzle with the pan sauce.

CHEESY CREOLE GRITS

Steps:

• In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
• Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
• Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.

CREOLE GARLIC GRITS

Steps:

• boil grits with water until thick at end add garlicand cheese
• meanwhile in skillet
• cook bacon
• remove add butter
• fry eggs over easy.
• flop.
• 1/4 of grits on plate crumble bacon.
• top with eggs.

CHICKEN CREOLE OVER GARLIC CHEESE GRITS RECIPE

Steps:

• Make a roux by combining 1/2 c. flour with 1/2 c. vegetable oil in bottom of Dutch oven. Stir constantly over medium heat until roux is caramel in color. Add onion, garlic and bell pepper; saute about 5 minutes. Add chicken broth, tomato sauce and bayleaves. Cover and simmer for 20 minutes, stirring occasionally. Combine remaining 1/4 cup flour, thyme, oregano. cayenne, garlic powder, pepper and salt in a large Ziploc bag. Add chicken pieces in batches, shaking to coat. Brown chicken batches and add to roux mixture. Cover and simmer over low heat for about 10 minutes, stirring occasionally. Remove bay leaves. Serve over cheese grits. Serves 8. Cheese Grits: In a large pot, bring water to a boil and add salt and grits. Return to a boil, then reduce heat, cover and simmer about 4-5 minutes, stirring occasionally. Cube cheese and add to grits, stirring until cheese is melted. Yields 8 cups.