SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS

Shrimp Creole With Old Fashioned Creamy Grits Recipe

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theresa dibert

By
@atlantismoons

GREAT TO ADD TO YOUR BRUNCH MENU. IT IS ADDED TO MY EASTER BRUNCH EVERY YEAR. ENJOY.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Cook:
55 Min

Ingredients

  • SHRIMP CREOLE

  • 1/4 c
    flour
  • 1/4 c
    oil or clarified butter
  • 2 Tbsp
    oil
  • 2 c
    diced onion
  • 1 Tbsp
    minced garlic
  • 1 c
    diced celery
  • 1 c
    diced bell pepper
  • 3
    bay leaves, dried
  • 3/4 tsp
    dried thyme
  • 4 c
    diced fresh tomato
  • 1 c
    water or stock
  • 1/2 tsp
    ground black pepper
  • 2 Tbsp
    blackening seasoning
  • 1 tsp
    salt
  • 1 Tbsp
    fresh lemon juice
  • 1 1/2 c
    brown sauce (demi glaze or brown gravv)
  • 2 lb
    peeled and deveined med-lg shrimp
  • 1/2 c
    green onion chopped
  • 1/2 c
    parsley chopped
  • OLD FASHIONED CREAMY GRITS

  • 2 c
    water (or more)
  • 2 c
    milk (or more)
  • 1 c
    stone ground or regular white corn grits
  • ·
    salt
  • 1/4 c
    heavey cream
  • 2 Tbsp
    unsalted butter

How to Make SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS

Step-by-Step

  1. COOK FLOUR AND OIL (OR BUTTER) IN SKILLET 3-5 MINUTES TO MAKE ROUX AND SET ASIDE.
  2. IN A LARGE PAN ADD OIL, ONIONS, GARLIC. CELERY. PEPPERS AND TOMATOES. COOK OVER MED-HIGH HEAT FOR 10 MINUTES OR UNTIL TRANSLUCENT. ADD WATER OR STOCK, LEMON JUICE AND SEASONINGS. SIMMER 20 MIN. STIR IN ROUX UNTIL COMBINED. ADD BROWN SAUCE AND SIMMER FOR ANOTHER 10 MINUTES.
  3. ADD UNCOOKED SHRIMP SIMMER UNTIL COOKED. THEY TURN PINK. MIX IN GREEN ONIONS AND PARSLEY. SERVE OVER HOT GRITS.
  4. OLD FASHIONED CREAMY GRITS
  5. HEAT THE WATER AND MILK IN A HEAVY BOTTOM SAUCE PAN UNTIL SIMMERING. WHILE THIS IS HEATING PUT THE STONE GROUND GRITS IN A BOWL AND COVER WITH COOL WATER, STIR THE GRITS SO THAT THE CHAFF FLOATS TO THE TOP. SKIM SURFACE AND REMOVE CHAFF. STRAIN IN A FINE STRAINER. IF YOU ARE USING REGULAT GRITS YOU CAN SKIP THIS STEP. STIR GRITS INTO WATER/MILK SIMMER STIRRING OFTEN, UNTIL TENDER TO THE BITE AND THE CONSISTENSEY OF COOKED OATMEAL. AS THEY THICKEN STIR MORE OFTEN TO PREVENT STICKING AND SCORCHING. STONE GROUNG TAKES ABOUT AN HOUR, REGULAR ABOUT 20 MINUTES. ADD MILK AND WATER AS NEEDED.
  6. SEASON GRITS GENEROUSLY WITH SALT AND STIR IN CREAM AND BUTTER. REMOVE FROM HEAT, COVER AND LET REST UNTIL SERVING. SERVE HOT.

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About SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS

Course/Dish: Other Main Dishes, Seafood
Hashtags: #shrimp, #Brunch, #creole, #Grits




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