Pappadeaux Shrimp Creole Grits Recipe Recipe For Banana 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".

PAPPADEAUX SHRIMP AND GRITS RECIPE

Steps:

• First, crisp the bacon over medium heat in a skillet. Cut up the bacon, and leave the grease in the pan for later use.
• Boil 3 cups of water and add the grits and salt. Cook for 5-7 minutes over medium heat.
• Remove from the heat and stir in the cheddar, nut milk, heavy cream, and butter. To prevent lumps, whisk them well until creamy and smooth.
• In a pan, sauté the chopped green onions, minced garlic, and red bell pepper in avocado oil for 5-6 minutes on medium heat.
• Add the shrimp, peeled and deveined, and season them with cajun seasoning, smoked paprika, and cayenne pepper.
• Brown them on medium heat for 2 minutes per side.
• Add the chicken broth and simmer for 5 minutes on medium heat until you get a smooth, even sauce under the shrimp, with chunks of veggies.
• Spoon the cheesy grits into shallow plates. Place a few spoonfuls of bacon-veggie shrimp sauce on the grits and place the shrimp on top.
• Toss some freshly chopped parsley on top, and squeeze some fresh lime juice on the shrimp.
• Serve this plate-licking dish hot and fresh!

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.