CREOLE SHRIMP AND GRITS
Make and share this Creole Shrimp and Grits recipe from Food.com.
Provided by KathyP53
Categories Grains
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 514.7, Fat 16.2, SaturatedFat 4.1, Cholesterol 244.3, Sodium 904.2, Carbohydrate 51.5, Fiber 2.9, Sugar 5.3, Protein 40
CREAMY "GRITS" WITH CREOLE SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
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".
Nutrition Facts : Calories 0 calorie
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.
CRESCENT CITY SHRIMP AND GRITS
This is my copycat recipe of my favorite brunch item at chef Robert St. John's Crescent City Grill. Shrimp and grits are a pretty classic Southern food, and this one is the definitive creole version in my opinion. Andouille and Boursin may not be available everywhere. To aid in substitution, Andouille is a spicy smoked sausage, and Boursin is a garlic flavored soft cheese spread. If you're an unfortunate soul who lives in a place with no grits, polenta is an acceptable substitution.
Provided by EmmyDuckie
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For Grits:.
- Saute sausage in a medium saucepan just until hot, and some oil is released.
- Add water, bring to a boil, add salt and grits. Cook until thick and soft.
- Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
- For Shrimp:.
- Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
- Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
- Add garlic and cook a few moments more, stirring constantly.
- Add shrimp and wine and cook until nice and pink, but still tender.
- To serve:.
- Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.
Nutrition Facts : Calories 586.6, Fat 34.6, SaturatedFat 16.9, Cholesterol 299.4, Sodium 1780.3, Carbohydrate 23.3, Fiber 0.9, Sugar 1.7, Protein 41.4
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CREOLE SHRIMP AND GRITS RECIPE | MYRECIPES
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5/5 (10)Total Time 2 hrs 2 minsServings 6-8
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups water to a 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 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 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 a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.
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5/5 (2)Total Time 1 hr 30 minsCategory EntreesCalories 729 per serving
- In a medium saucepan over low heat, melt the butter. Add the scallions and garlic and cook until softened, 2 to 3 minutes.
- While the Creole sauce is reducing, in a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (You can keep the Creole spice mix at room temperature for up to 6 months.)
- In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and have thickened to a mush-like consistency, 4 to 8 minutes.
- In a large skillet over medium heat, warm the oil until shimmering. Add the green and red bell peppers, scallions, garlic, and 2 teaspoons Creole spice mix and cook until the vegetables are softened, 4 to 5 minutes.
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