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.
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.
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
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CREOLE SHRIMP AND GRITS RECIPE | MYRECIPES
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5/5 (10)Total Time 2 hrs 2 minsServings 6-8Published 2008-12-17
- 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 EntreesPublished 2021-12-07
- 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.
CREOLE SHRIMP AND GRITS - ON TY'S PLATE
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- Mix the Creole seasoning with the kosher salt. Season the shrimp with the ½ of salted creole seasoning and set aside. In a large skillet over medium heat, cook the bacon strips until crisp. Remove the bacon to drain and crumble; set aside.
- Drain the bacon fat from the pan and reserve 2 tbsp. Add the 2 tbsp of back fat back to the skillet and sear the shrimp in an even layer on both sides until fully cooked; about 1 ½ minutes per side. Don’t overcrowd the pan; cook them in batches if necessary. Remove the cooked shrimp and set aside.
- Drop the heat to low and add the butter and garlic. Allow the butter melt and the garlic to become fragrant. Turn up the heat to medium then follow with the onion, red and green peppers, and celery. Cook until the vegetables are softened; 3-4 minutes. Add the tomato paste, remaining creole seasoning, and red pepper flakes. Stir well and add the white cooking wine. Bring it to a boil then return the shrimp to the pan with any juices in the resting dish. Stir well and finish with the juice of half a lemon.
CHEESY CREOLE SHRIMP AND GRITS! - HANDMEDOWNRECIPES
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- Prepare first by thawing your shrimp if your shrimp are frozen. Once shrimp have been thawed, peel off clear shells and take off the tails. Chop up your green onions, and cook bacon in a large skillet until crumbly. Save some of the bacon grease from the skillet to cook the shrimp later. Then take a plate, and mix the paprika and Zatarain's creole shrimp seasoning together. Toss in shrimp. Let sit for about 10 minutes to soak up the creole seasoning.
- Next, pour the water into a large pot, and add in your grits. Turn the burner on medium heat until the grits start to bubble. Add in salt and pepper to taste.
- Once grits start to bubble, you can turn down the heat to medium-low temperature. Add in the milk, American cheese, and 5 tbsp of butter. Let simmer, and cook until grits are thickened and not grainy.
NEW ORLEANS SHRIMP AND GRITS + VIDEO | KEVIN IS COOKING
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- Add 1 cup grits to 4 cups heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese and creamed corn. Stir to mix thoroughly and cover. Set aside.
- Combine shrimp, Creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts. Add garlic and cook 1 minute. Add shrimp and cook, without stirring, 1 minute. Add tomatoes, celery salt and green onions. Cook, stirring occasionally, 3 minutes. Deglaze pan with wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Add corn kernels and stir.
- Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
CREOLE SHRIMP & GRITS | RECIPES | WW USA
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- In medium pot, bring 4 cups water and bay leaf to simmer over medium heat. Slowly pour in grits, whisking constantly. Reduce heat to medium-low. Cook, whisking occasionally to prevent clumping, until grits are thick and creamy but not stiff, 50 minutes to 1 hour.
- Meanwhile, heat large cast-iron skillet over medium-low. Add flour and cook, stirring constantly, until it starts to smell toasty and turns light peanut-butter brown, 10 to 15 minutes. Transfer to small bowl.
- Coat same skillet with nonstick spray and heat over medium-low. Add sausage and cook, stirring occasionally, until fat renders, 2 to 3 minutes. Add onion, bell pepper, celery, garlic, and 1⁄4 tsp salt. Cook, stirring occasionally, until vegetables soften, 4 to 5 minutes.
SHRIMP AND GRITS CREOLE RECIPE | MYRECIPES
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