21 November, 2010

Creole Shrimp and Grits | Louisiana Cookin'

This recipe was created by Chef Keith Frentz of LOLA in Covington for Louisiana Cookin's 2009 Chefs to Watch awards dinner.

Photo and recipe via Louisiana Cookin'

Creole Shrimp and Grits ingredients
Makes 6 servings
For grits:
4 ears corn, roasted
6 cups water
2 cups heavy cream
2 Tbsp salt
1/4 cup butter
2 cups grits
1/2 cup Parmesan cheese

For shrimp:
36 Louisiana shrimp (16–20 count)
4 Tbsp butter
Parmesan cheese, for garnish
Green onions, for garnish

For Creole tomato sauce:
4 Tbsp olive oil
1 carrot, diced (about 1 cup)
1 yellow onion, diced (about 1 cup)
1 bell pepper, diced (about 1 cup)
2 stalks celery, diced
4 cloves garlic, minced
1/4 cup tomato paste
2 cans tomato sauce
2 (15-oz) cans crushed tomato
1/3 cup vinegar
1 cup shrimp stock or water
Salt, to taste
Pepper, to taste
Thyme, to taste
Parsley, to taste


To prepare grits:  Shuck and roast corn till dark and soft.

In a heavy-bottomed pot, bring water, salt, butter and cream to a boil. Add roasted corn and purée. Stir in grits; cook for 5 to 7 minutes until creamy and thick; add cheese

To prepare shrimp:  In a large skillet, butter and sauté shrimp until cooked halfway. Add Creole tomato sauce and simmer an additional 5 to 8 minutes.

To prepare sauce:  Warm olive oil in medium size pot; add vegetables, and sauté till translucent. Add garlic and cook additional 2 minutes. Stir in tomato paste; add tomato sauce and crushed tomato.

Stir in vinegar and stock and simmer over Low flame for 30 to 40 minutes. Add seasonings to taste.

To serve, spoon grits onto plate, top with shrimp and sauce. Garnish with Parmesan cheese and green onions.

View Seafood Jambalaya recipe via Louisiana Cookin. (dead link--web site moved it)

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