Pappadeaux Shrimp Creole Grits Recipe Recipe For Meatloaf

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CREOLE SHRIMP AND GRITS



Creole Shrimp and Grits image

Provided by Robyn Stone

Categories     Main

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion (chopped)
1 cup chopped celery
6 medium plum tomatoes (chopped)
1 green bell pepper (cored, seeded and chopped)
1 garlic clove (minced)
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds medium shrimp (peeled and deveined)
6 cups water or chicken stock
1 1/2 teaspoons kosher salt
1 1/2 cups quick-cooking grits
1/4 cup freshly grated Parmesan cheese

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.

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