CREOLE SHRIMP & GRITS
A classic Southern recipe
Provided by Michelle
Categories Main Course
Time 2h10m
Number Of Ingredients 17
Steps:
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 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 butter 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, celery, green pepper, and garlic, and cook, stirring often, 5 to 7 minutes or until tender. Stir in Creole seasoning, lemon juice, and Worcestershire sauce. Add the tomato paste and stir until it is evenly coating all of the vegetables. Slowly add 2 cups shrimp broth, stirring constantly to create a thick sauce. Add the bay leaf, reduce the heat to low, and cook, stirring occasionally, for 45 minutes. Add the shrimp, and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency.
- Meanwhile, bring milk, 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. Sprinkle with chopped parsley, if desired.
Nutrition Facts : Calories 472 kcal, Carbohydrate 48 g, Protein 39 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 411 mg, Sodium 1853 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
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
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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- 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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