Creole Shrimp And Grits Recipes

CREAMY "GRITS" WITH CREOLE SHRIMP

Creamy

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter, divided
4 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ribs celery with green leafy tops, finely chopped
1 small green bell pepper, seeded and finely chopped
4 to 5 sprigs fresh thyme, intact
1 bay leaf, fresh or dried
Salt and black pepper
1 tablespoon Worcestershire sauce, eyeball it
1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided
2 tablespoons all-purpose flour
1/2 cup beer, 1/3 of a bottle
3 cups chicken stock, divided
1 (14-ounce) can diced tomatoes
1 cup chopped frozen okra, optional
1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
1 cup whole milk
1 cup quick cooking (sometimes marked "instant") polenta

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

CREOLE SHRIMP AND GRITS

Creole Shrimp and Grits image

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

Ingredients

2 lbs unpeeled medium raw shrimp (26-30 count)
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium green bell pepper, chopped
2 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 bay leaf
1 1/2 teaspoons creole seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 1/2 cups milk
1 teaspoon salt
1 1/2 cups uncooked quick-cooking 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.

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

CHEESY CREOLE GRITS

Cheesy Creole Grits image

Provided by Sandra Lee

Categories side-dish

Time 9m

Yield 6 servings

Number Of Ingredients 7

Ingredients

3 cups water
1 cup milk
1 tablespoon Creole seasoning
1 teaspoon salt
1 cup quick cooking grits
2 tablespoons butter
1 cup shredded Cheddar

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.

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