Slow Cooked Louisiana Shrimp And Grits Recipes

SHRIMP AND GRITS LOUISIANA STYLE

Steps:

• Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
• Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
• Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
• Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

SLOW-COOKED LOUISIANA SHRIMP AND GRITS

Steps:

• In a large high-sided skillet, heat olive oil over medium heat. Season shrimp with salt and Creole spices. Add shrimp to skillet and cook until they just start to brown. Remove shrimp and set aside.
• Add sausage, garlic, shallot, peppers, and thyme to skillet; cook until garlic and shallots are softened and fragrant. Add shrimp stock and bring just to a simmer. Stir in butter and continue to cook until reduced and thickened, 3 to 5 minutes.
• Return reserved shrimp to skillet and cook, stirring occasionally, until cooked through. Stir in lemon juice, tomatoes, and chives.
• To serve, place a heaping 1/4 cup cooked grits into each of six shallow bowls. Divide shrimp evenly between bowls, standing up and tails facing towards the center of the bowl. Spoon sauce around grits and garnish with chervil; serve immediately.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE

Steps:

• For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
• Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
• For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
• For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
• Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
• Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES

Steps:

• For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
• Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• Let sit and refrigerate until it is cold.
• Remove from refrigerator and cut with biscuit cutter to create cakes.
• Bread the cakes in flour, egg wash and bread crumbs.
• Keep in refrigerator until you are ready to cook the dish.
• For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
• Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• Remove from heat and cool slightly.
• For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
• Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
• Do not overcook.
• Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• Place cake on Pepper Jelly and top with 2 shrimp per person.
• Drizzle Rouille on top and sprinkle with scallions.
• Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

CROCK POT LOW COUNTRY SHRIMP AND GRITS

Steps:

• Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
• Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
• Continue to cook on HIGH an additional 2 hours.

GRITS

Steps:

• In a medium saucepan, bring 4 cups water to a boil over high heat; add salt. Stirring rapidly, add grits in a slow, steady stream; reduce to a simmer. Cook, stirring frequently, until creamy, about 20 minutes.
• Stir in mascarpone and butter; serve immediately.