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Creole Shrimp & Grits

555 Creole Shrimp and Grits
Nothing says comfort food more than this Louisiana staple
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Nothing says comfort food more than this Louisiana staple
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ingredients
  • 1/4 pound Smoked Bacon (chopped)
  • 1 1/2 pound Extra Large Domestic Shrimp (peeled & deveined)
  • 2 tablespoons Creole Seasoning
  • 2 Garlic Cloves (thinly sliced)
  • 1/4 cup Chicken Stock
  • 1/2 cup Tomato Puree
  • Salt
  • Chives (to garnish)
  • Hot Sauce (to garnish)
  •  
  • Grits
  • 2 cups Stone Ground Yellow Grits
  • 1/2 cup Freshly Grated Aged White Cheddar Cheese
  • 1/4 cup Freshly Grated Parmesan Cheese
  • Salt
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 pound Smoked Bacon (chopped)
    In a large sauté pan, cook Bacon over low to render fat. Cook until crispy then remove Bacon with a slotted spoon.
  • 2
    With Bacon Fat in the pan, increase heat to medium-high.
  • 3
    2 tablespoons Creole Seasoning
    1 1/2 pound Extra Large Domestic Shrimp (peeled & deveined)
    Sprinkle the Creole Seasoning on both sides of the Shrimp. Add to the hot pan and cook for 1-2 minutes per side until opaque but not tough. Remove shrimp to a plate.
  • 4
    2 Garlic Cloves (thinly sliced)
    1/4 cup Chicken Stock
    1/2 cup Tomato Puree
    Salt
    Add the Garlic and deglaze pan with Chicken Stock. Reduce heat to medium-low and stir in the Tomato Puree. Cook for 5 minutes or until thickened. Adjust seasoning to taste.
  • 5
    Return Shrimp to the pan with sauce and toss to coat.
  • 6
    Cooked Grits
    Chives (to garnish)
    Hot Sauce (to garnish)
    Plate Shrimp and sauce over Grits. Garnish with chopped Chives, Bacon and Hot Sauce.
  • 7
    2 cups Stone Ground Yellow Grits
    1/2 cup Freshly Grated Aged White Cheddar Cheese
    1/4 cup Freshly Grated Parmesan Cheese
    Salt
    For Grits: Cook grits according to package instructions. Stir in Cheeses and adjust seasoning to taste.
 
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