SHRIMP AND GRITS NEW ORLEANS RECIPE RECIPES

Name: Shrimp and Grits
Total time: 45 min
Yield: 4 servings
Cuisine: cajun, creole, southern
Ingredients: 3/4 cup grits; 1/4 teaspoon salt; 6 ounces Cheddar cheese, grated; 3 tablespoons butter; 4 tablespoons butter; 3/4 cup chopped onion; 1/2 cup chopped green bell pepper; 2 garlic cloves, minced; 1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes); 1/2 teaspoon dried thyme; 1 tablespoon flour; 1 pound medium to large raw shrimp, shelled (reserve shells for stock); 1/2 to 1 cup shrimp stock (see note); 1 tablespoon tomato paste; 1/3 cup heavy cream; 2 teaspoons Worcestershire sauce; 2 dashes Tabasco; Salt to taste; 2 tablespoons chopped fresh parsley

SHRIMP AND GRITS RECIPE - NYT COOKING

Shrimp and Grits Recipe - NYT Cooking image

Once a popular morning meal throughout the South, shrimp and grits is no longer restricted to breakfast tables below the Mason-Dixon line. Variations of the dish now appear on breakfast, lunch and dinner menus across the country from Maine to Oregon. This recipe is an adaptation of one that Julia Reed discovered at Pearl’s Café, a restaurant in landlocked Sewanee, Tenn., that evokes shrimp cardinale, a dish found in New Orleans. It is “a superb version, a highly seasoned, creamy concoction with chunks of tomatoes” that is served over a pile of grits enriched with plenty of butter, salt and Cheddar.

Provided by Julia Reed

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

3/4 cup grits
1/4 teaspoon salt
6 ounces Cheddar cheese, grated
3 tablespoons butter
4 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup diced ripe tomatoes with a little of their juice (chopped canned tomatoes are preferable to less-than-perfect fresh tomatoes)
1/2 teaspoon dried thyme
1 tablespoon flour
1 pound medium to large raw shrimp, shelled (reserve shells for stock)
1/2 to 1 cup shrimp stock (see note)
1 tablespoon tomato paste
1/3 cup heavy cream
2 teaspoons Worcestershire sauce
2 dashes Tabasco
Salt to taste
2 tablespoons chopped fresh parsley

Steps:

For the grits, bring 3 1/2 cups water to a boil and stir in the grits. Reduce heat to low, cover and cook for 15 to 20 minutes, until the grits are tender and the liquid has been absorbed. Remove from heat, add the salt, cheese and butter and stir until melted. Keep warm.
For the shrimp, melt the butter in a large skillet over medium heat and sauté the onion, pepper and garlic until softened, about 3 minutes. Add the tomatoes and juice and thyme; bring to a simmer. Cook for 2 or 3 minutes. Sprinkle with flour and stir well. Add the shrimp and stir constantly until they begin to turn pink, about 2 minutes. Add 1/2 cup stock and cook for 2 to 3 minutes more. Add the tomato paste and stir until blended. Add the cream, Worcestershire and Tabasco and more stock if needed to make a spoonable sauce that generously coats the shrimp. Heat thoroughly, being careful not to let it come to a boil. Taste for salt.
Place a portion of grits in the center of each plate and spoon shrimp over or around it. Sprinkle with parsley.

Nutrition Facts : @context http//schema.org, Calories 685, UnsaturatedFatContent 13 grams, CarbohydrateContent 36 grams, FatContent 44 grams, FiberContent 3 grams, ProteinContent 39 grams, SaturatedFatContent 26 grams, SodiumContent 890 milligrams, SugarContent 4 grams, TransFatContent 1 gram

NEW ORLEANS SHRIMP CREOLE RECIPE: HOW TO MAKE IT

New Orleans Shrimp Creole Recipe: How to Make It image

This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. —Barbara Lindsey, Manvel, Texas

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 14 servings.

Number Of Ingredients 18

Ingredients

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

Steps:

In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Nutrition Facts : Calories 210 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

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