Creole Shrimp 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".

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.