SHRIMP & GRITS
Creole Shrimp & Grits
CREOLE SHRIMP
Yield: 2 servings
PREP IT!
2 slices Bacon, diced small
1 link Andouille Sausage
2 tablespoons Butter
8 ounces Shrimp, raw, peeled, cleaned, tails removed
3 tablespoons Taste Tutor Blackening Seasoning
1 tablespoon Taste Tutor Seasoning 101
½ each (about 1 cup) Yellow Onion, large, diced
½ each (about 1 cup) Green Bell Pepper, diced
2 ribs (about 1/3 cup) Celery, diced
5 cloves (about 5 teaspoons) Garlic, diced
½ teaspoon Thyme, dried
2 each Bay Leaves
1 tablespoon Flour
1 teaspoon Worcestershire Sauce
2 teaspoons Tabasco
1 cups Chicken Broth
½ each Lemon, fresh, juiced
2 sprigs Green Onion, sliced
2 tablespoons Parsley, fresh, diced
TOOLS YOU WILL NEED:
1 bowl to wash vegetables
1 cutting board
1 knife
Measuring spoons
Measuring cup, wet
Measuring cups, dry
1 plate for raw vegetables
1 plate for raw meat
1 plate for cooked meat
1 small plate for garnishes
1 large sauce pan
1 cooking spoon or spatula
Creole Shrimp
MAKE IT!
Wash and slice vegetables. Clean and slice meats.
In a large sauce pan, over medium high heat, sauté bacon and sausage until bacon fat is rendered (bacon is crispy) and sausage is heated through; about 4 minutes. Remove bacon and sausage from heat and set aside for later.
Add 1 tablespoon butter to pan and allow to melt. Add shrimp and 1 tablespoon blackening seasoning. Cook shrimp one minute per side. Remove from heat and set aside with bacon and sausage.
Reduce heat to medium. Add remaining butter to pan and allow to melt. Add onions, green pepper, celery, garlic, thyme, and bay leaf to pan and sauté until onions become translucent, about 5 minutes.
Sprinkle vegetables with flour, 2 tablespoons blackening seasoning, Taste Tutor Seasoning 101. Add Worcestershire sauce, Tabasco, and chicken broth and stir. Allow sauce to come to a low simmer and continue simmering until liquid is thickened and reduced by half; about 3 minutes.
Add back bacon, sausage, and shrimp. Stir and allow to simmer for an additional 3 minutes.
Garnish with lemon juice, green onions, and parsley. Add more blackening seasoning if necessary. Enjoy with grits or rice!
Tip: When prepping, dice vegetables first, then pork items, then shrimp, washing your cutting board and knife, and wiping down your counters in between each food group. Place the vegetables on a separate plate from the meats. Place the different types of raw meat on separate sections of the plate designated for raw meats. This will prevent cross contamination before your food is fully cooked. Don’t place cooked meat on the same plate as the raw meats.
Reheat leftovers: in a sauté pan or cover with a damp paper towel and microwave.
GRITS
Yield: 2 servings
Grits Ingredients
PREP IT!
2 cups Milk, whole milk makes the creamiest grits.
¼ teaspoon Salt
¼ teaspoon Black Pepper, ground
½ cup Grits, quick cook
1 tablespoon Butter
4 ounces Cheese, shredded (optional). You can also use any type of cheese you’d like.
TOOLS YOU WILL NEED:
1 large pot
Measuring spoons
Measuring cup, wet
Measuring cups, dry
1 cooking spoon or spatula
Grits
MAKE IT!
In a large pot, over medium heat, bring milk, salt, pepper, and grits to a boil.
Reduce heat to medium low, continue to cook until grits are soft and thick; about 10 minutes.
Turn off heat. Add butter and cheese (optional). Stir to melt.
Enjoy on its own or with your favorite accouterments!
Reheat leftovers: in a pot with a little bit of water over low heat or in a bowl with a little bit of water, covered with plastic wrap and microwave about a minute.
Check out the New Orleans travel blog!
White Cheddar Grits
I'm showing you how to make one of my favorite meals ever! New Orleans style Creole Shrimp & White Cheddar Grits!