Aprie's Spicy Creole Shrimp Bowl

Aprie Allen


This is a meal for the whole family to enjoy, on cold Winter nights, it comforts you and fills you up, but there's on catch, it makes you come back for more. Bonaparte!

pinch tips: How to Freeze Fish, Meat & Poultry





15 Min


40 Min


Stove Top


2 Tbsp
butter, softened
2 Tbsp
garlic clove (minced)
1 Tbsp
thyme, leaves
1 c
chicken broth
1 c
heavey whipping cream
1 c
1 c
yellow grits
1/4 tsp
salt and pepper
1/4 c
finely chopped celery
1 c
butter, divided
1/4 c
chopped green peppers
1/4 c
shallots (finely chopped)
2 3/4 lb
large shrimps (peeled and cleaned)
1/2 c
fresh lemon juice
1/2 c
dry white wine or 8 oz verjuice
1 Tbsp
fresh parsley
1/2 c
tomatoes (finely chopped)
1/4 Tbsp
red pepper flakes or cayenne pepper

Directions Step-By-Step

Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm.
Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet.
Add juice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits.
Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired. Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor

About this Recipe

Course/Dish: Fish, Seafood
Hashtags: #shrimp, #spicy, #creole, #bowl