CREAMY "GRITS" WITH CREOLE SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
- Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
- Serve generous ladles of shrimp and sauce on a bed of creamy "grits".
Nutrition Facts : Calories 0 calorie
CREOLE SHRIMP AND GRITS
Make and share this Creole Shrimp and Grits recipe from Food.com.
Provided by KathyP53
Categories Grains
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups of water to boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
- Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly until flour is caramel colored, about 8-10 minutes. Add onion and next three ingredients, and cook, stirring often, 5-7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
- Meanwhile, bring milk, 2 1/2 cups water, and salt to boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve Creole Shrimp over grits.
Nutrition Facts : Calories 514.7, Fat 16.2, SaturatedFat 4.1, Cholesterol 244.3, Sodium 904.2, Carbohydrate 51.5, Fiber 2.9, Sugar 5.3, Protein 40
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