Creole Shrimp and Grits
At a glance
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.
4 oz. yellow onion, medium dice 2 oz. olive oil 1 oz. shrimp base Creole spice, to taste Dash cracked black pepper 1/2 tbsp. minced garlic 1 oz. butter Splash lemon juice Splash Worcestershire sauce Splash white wine 2 bay leaves 1 cup water 1 cup heavy cream Slow cooking stone ground grits, cooked 1 lb. large shrimp, peeled, deveined 1/4 lb. bell peppers and onions, julienne 2 tbsp. butter or olive oil
Caramelize onions in olive oil until golden brown. Add shrimp base, Creole spice, pepper, garlic and butter and sauté over medium to high heat for 3 minutes. Add lemon juice, Worcestershire sauce, and white wine; simmer until reduced by half. Add bay leaves
and water; boil 5 minutes. Remove from heat; cool 20 minutes. Remove bay leaves and mix in cream thoroughly. In a separate pan, sauté julienne peppers and onions and shrimp in butter or olive oil for 3 minutes over high heat. Add the sauce and continue cooking until reduced by half. Pour the sauce and shrimp over a heaping portion of grits.
on Jul. 31, 2012 at 8:13 PM