New Orleans Inspired Shrimp Grits Recipes

NEW ORLEANS INSPIRED SHRIMP & GRITS

Steps:

• GRITS: Stir together milk, chicken broth and salt in a large sauce pan and bring to a boil. Slowly add grits while stirring constantly. When grits are thoroughly mixed, reduce heat to low and cover. Cook for about 30 minutes, stirring occasionally. When done, keep covered and set aside.
• CORN AND ANDOUILLE SAUSAGE MAQUE CHOUX: While the grits are cooking, heat bacon grease in a large pan or Dutch oven with deep sides. When grease is very hot, add red bell pepper, onion and sausage. Cook until sausage is browned and pepper and onion are tender.
• Add tomatoes and seasonings and cook until tomatoes are tender and then add the flour. Cook for about 5 minutes, stirring frequently.
• Add corn and heavy cream. You may add more cream at this time, if necessary. Bring to a boil and cover. Reduce heat and simmer for about 10 to15 minutes until sauce has thickened. Remove from heat and set aside.
• SHRIMP: Heat 1 tablespoon of bacon grease in a skillet. Add shrimp, minced garlic and seasonings and brown the shrimp on medium high heat until shrimp is browned and cooked through.
• PLATE IT UP: In a dinner plate, spoon in some of the Maque Choux. Next, put some grits on top of the Maque Choux. Top with some of the grilled shrimp. Spoon more of the Maque Choux over the top and enjoy a taste of New Orleans!

SHRIMP AND GRITS, NEW ORLEANS STYLE

Steps:

• Coat the sautee pan with olive oil and put butter in to melt. Add onions, garlic and pepper to taste. I never use salt, unless kosher or sea, your preference. In the mean while, cook grits according to directions and when they are cooked add the Gouda Cheese, blend until melted completely. (If you don't like Gouda use a Cheddar). Cover to keep hot. Now that you onions and garlic are cooked until lucid on medium low fire add you shrimp cook until the turn pink about 5-7 minutes. To serve: put grits in a shallow bowl(like a pasta bowl) and spoon your shrimp mixture on top of the grits. Don't forget some of the sauce.