EMERIL SHRIMP AND GRITS RECIPES

Name: Shrimp Creole
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 4 tablespoons vegetable oil; 2 tablespoons flour; 1 cup chopped onion; 1 cup chopped green bell pepper; 1/2 cup chopped celery; 1 tablespoon minced garlic; 3 cups tomato concasse, juice reserved; 2 cups shrimp stock or water; 2 bay leaves; 3/4 teaspoon salt; 1/2 teaspoon cayenne pepper; 2 pounds medium shrimp, peeled and deveined; Steamed rice for garnish; Chopped parsley for garnish

SHRIMP CREOLE RECIPE | EMERIL LAGASSE | FOOD NETWORK

Shrimp Creole Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Categories main-dish

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 1 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

4 tablespoons vegetable oil
2 tablespoons flour
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
3 cups tomato concasse, juice reserved
2 cups shrimp stock or water
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
Steamed rice for garnish
Chopped parsley for garnish

Steps:

Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

GRILLADES AND GRITS RECIPE | EMERIL LAGASSE | FOOD NETWORK

Grillades and Grits Recipe | Emeril Lagasse | Food Network image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 28

Ingredients

1 1/2 pounds beef top round, cut into 2-inch pieces
1/4 teaspoon dried thyme
1 pound veal top round, cut into 2-inch pieces
Essence, recipe follows
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 tablespoon chopped garlic
5 bay leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 tablespoons chopped green onions
2 tablespoons finely chopped parsley
Baked cheese grits
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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