Creole Shrimp and Grits
You’ll want to kiss these grits. It may take a little time to prepare this country cooking, but it’s well worth the wait… in golden grits. One thing is for sure — it’s a melt-in-your-mouth meal. Go ahead — it’s okay to stir the pot with this southern favorite.
Ingredients
- 4 ounce(s) yellow onion, medium diced
- 2 ounce(s) olive oil
- 1/8 ounce(s) shrimp base Creole spice, to taste
- 1 dash(es) cracked black pepper
- 1/2 tablespoon(s) minced garlic
- 1 ounce(s) butter
- 1 teaspoon(s) lemon juice
- 1 teaspoon(s) Worcestershire sauce
- 1/2 ounce(s) white wine
- 1/2 teaspoon(s) bay leaves (2 bay leaves)
- 8 floz water
- 16 tablespoon(s) heavy cream
- 1 cup(s) Slow cooking stone ground grits, cooked
- 16 ounce(s) large shrimp, peeled, deveined
- 4 ounce(s) bell peppers and onions, julienne
- 2 tablespoon(s) butter
Instructions
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Caramelize onions in olive oil until golden brown.
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Add shrimp base, Creole spice, pepper, garlic and butter and saute over medium to high heat for 3 minutes.
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Add lemon juice, Worcestershire sauce, and white wine; simmer until reduced by half.
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Add bay leaves and water; boil 5 minutes.
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Remove from heat; cool 20 minutes.
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Remove bay leaves and mix in cream thoroughly.
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In a separate pan, saute julienne peppers and onions and shrimp in butter or olive oil for 3 minutes over high heat.
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Add the sauce and continue cooking until reduced by half.
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Pour the sauce and shrimp over a heaping portion of grits.
Nutrition
Calories: 2562.44kcalCarbohydrates: 126.02gProtein: 82.38gFat: 194.73gSaturated Fat: 86.58gCholesterol: 894.39mgSodium: 2575.05mgFiber: 9.05gSugar: 13.16g
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