Shrimp and Grits is not a traditional Creole or Cajun Dish. It’s origins are from the Low-country of Georgia and the Carolinas. With the abundance of fresh shrimp and the South’s love of grits, it’s no wonder that this delicacy has found its way on menus throughout the Creole and Cajun region. It’s one of my favorite dishes to eat.
Today, I have two versions of Shrimp and Grits recipe to share. The first, Creole Shrimp and Grits, is purely a New Orleans dish. The second, Garlic Shrimp and Grits, is a take on Shrimp Scampi. You need something to serve these Shrimp dishes on, so I am including White Cheddar Corn Grits. Gather your ingredients, and Let’s head to the kitchen!
Creole Shrimp and Grits
This is my go-to recipe. It appears in my second cookbook, Creole and Cajun Comfort Food. It has been a hit at many family gatherings.
4 tablespoons butter
1/3 cup all-purpose flour
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 1/2 teaspoons Creole Seasoning
1/2 teaspoon Worcestershire sauce
1 can (6 ounce) tomato paste
3 cups Seafood Stock
1 bay leaf
2 pounds medium-sized shrimp (26/30 count), peeled and deveined
Cheese Grits
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, bell pepper and garlic and cook, stirring often, 5 to 7 minutes or vegetables are tender. Stir in Creole seasoning and Worcestershire sauce. Add the tomato paste and stir until it evenly coats all of the vegetables. Slowly add the seafood stock, 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 more stock to reach desired consistency. Serve over White Cheddar Corn Grits
Garlic Shrimp and Grits
Here’s a great version for those who don’t care for tomato. Shrimp and garlic has become a classic pairing. Shrimp Scampi and BBQ Shrimp are great examples of this.
3 tablespoons butter, divided
1/3 pound tasso, cut into 1/2-inch cubes
1/3 cup chopped red bell pepper
1/3 cup chopped green onions
6 cloves garlic, minced
1 pound peeled and deveined large shrimp (tails left on)
2 tablespoons all-purpose flour
1 cup seafood stock, room temperature
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
White Cheddar Corn Grits
In a 12-inch enamel-coated cast-iron skillet, heat 1 tablespoon butter over medium heat. Add tasso; cook, stirring occasionally, until browned, 15 to 20 minutes. Using a slotted spoon, transfer tasso to a medium bowl, reserving drippings in skillet.
Add bell pepper, onion and garlic to skillet; cook, stirring constantly, until softened, 3 to 4 minutes. Transfer vegetables to bowl with tasso.
Add remaining 2 tablespoons butter to skillet, and let melt. Whisk in flour. cook for one minute, whisking constantly. Whisk in stock, Worcestershire sauce, lemon juice, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium, simmer until thickened, 2 to 4 minutes.
Return tasso mixture to skillet; stir until heated through, 2 to 3 minutes. Serve immediately with White Cheddar Grits.
White Cheddar Corn Grits
You can use your favorite grits in this recipe. You can also use white grits. It’s all about your taste and preferences.
4 cups chicken stock
3 tablespoons butter
1 teaspoon kosher salt
1 cup stone-ground yellow corn grits
1 1/2 cups shredded extra-sharp white Cheddar cheese
1/4 cup mascarpone cheese
2 tablespoons heavy whipping cream
In a medium saucepan, bring stock, butter, and salt to a boil over medium-high heat. Gradually whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are thickened, about 20 minutes.
Remove from heat; gradually whisk in Cheddar, mascarpone, and cream. Serve immediately. (Whisk in an additional 2 to 4 tablespoons warm cream if grits become too thick).
For a dish that started out as a down home breakfast dish, it has blossomed to an outstanding any time of the day dish. Just be careful. Once you serve your family and friends one of these dishes, they may never ask of anything else again.
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