CREOLE STYLE SHRIMP AND GRITS RECIPE RECIPES
CREOLE SHRIMP AND GRITS RECIPE - SOUTHERN.FOOD.COM
Make and share this Creole Shrimp and Grits recipe from Food.com.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
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, FatContent 16.2, SaturatedFatContent 4.1, CholesterolContent 244.3, SodiumContent 904.2, CarbohydrateContent 51.5, FiberContent 2.9, SugarContent 5.3, ProteinContent 40
CREOLE SHRIMP & GRITS | RECIPES | WW USA
This classic Southern breakfast dish goes Creole with the addition of fresh tomatoes, onions, celery, green bell peppers, and Creole Seasoning. It's really worth it to use the stoneground grits called for instead of instant grits. They have heaps more flavor and texture than instant. Stoneground grits don’t need much, if any, fat—just patience over low heat. And a little Parmesan added at the end goes a long way.
Provided by WEIGHTWATCHERS.COM
Total Time 110 minutes
Prep Time 35 minutes
Cook Time 75 minutes
Yield 4 servings
Number Of Ingredients 20
Steps:
- In medium pot, bring 4 cups water and bay leaf to simmer over medium heat. Slowly pour in grits, whisking constantly. Reduce heat to medium-low. Cook, whisking occasionally to prevent clumping, until grits are thick and creamy but not stiff, 50 minutes to 1 hour.
- Meanwhile, heat large cast-iron skillet over medium-low. Add flour and cook, stirring constantly, until it starts to smell toasty and turns light peanut-butter brown, 10 to 15 minutes. Transfer to small bowl.
- Coat same skillet with nonstick spray and heat over medium-low. Add sausage and cook, stirring occasionally, until fat renders, 2 to 3 minutes. Add onion, bell pepper, celery, garlic, and 1/4 tsp salt. Cook, stirring occasionally, until vegetables soften, 4 to 5 minutes.
- Add Creole Seasoning and toasted flour and stir for just a few seconds to coat sausage and vegetables. Add broth, tomatoes, Worcestershire, 1/4 tsp black pepper, hot sauce, and 1/4 tsp salt. Increase heat to medium and boil until sauce is slightly thickened and glossy, 5 to 6 minutes. Add shrimp and cook just until pink and slightly curled, 3 to 4 minutes.
- Remove grits from heat. Stir in cheese, lemon juice, and 1/2 tsp black pepper. Season to taste with salt and black pepper. Serve shrimp and sauce over bowls of grits. Garnish with parsley.
- Serving size: 2 oz shrimp and 1 cup grits
Nutrition Facts : Calories 243 kcal
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