STEAK CREOLE WITH CHEESE GRITS
This is a truly decadent dish! It has a wonderful flavor that isn't overly spicy, so everyone can enjoy it. The flavors all meld together to make a wonderful explosion for your taste buds! Everyone loves this and asks for the recipe. Don't let the lengthy ingredient list scare you...this makes the meat and a side dish!
Provided by breezermom
Categories Steak
Time 3h
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Dredge the steak in the flour, shaking off any excess, and sprinkle with 1/2 teaspoon of the salt and 1/8 tsp black pepper. Heat the oil for 1 minute in a 3 quart flameproof casserole or a dutch oven over moderately high heat. Add the steak and brown for 6 to 7 minutes on each side. Remove the steak and set aside.
- Preheat the oven to 350 degrees. Add the onion, celery, green peppers, and 1/2 tsp salt and 1/8 tsp pepper to the casserole, and cook over moderate heat, stirring occasionally for 5 minutes. Stir in the garlic, beef stock, tomato sauce, sugar, basil, thyme, oregano, bay leaf, and red pepper. Bring to a boil. Return the steak to the pan and spoon some of the vegetable mixture over it. Cover, transfer to the oven, and bake until tender 1 1/2 to 2 hours.
- After the meat has been in the oven for about 1 hour, bring the water to a boil in a medium size saucepan over moderately high heat. Add 1/4 tsp salt and grits, reduce the heat to low, and simmer, stirring constantly until thickened, about 15 minutes. Remove from the heat, beat in the butter, cheese, and egg, and let cool for 15 minutes.
- Raise the oven temperature to 400 degrees. Remove the casserole/dutch oven from the oven, skim any fat from the drippings, and remove the bay leaf. Spoon some of the sauce from the bottom of the casserole or dutch oven over the steak, arrange the grits in mounds on top, then sprinkle them with the paprika.
- Return the casserole/dutch oven to the oven and bake, uncovered, for 25 to 30 minutes or until bubbling.
CREAMY "GRITS" WITH CREOLE SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
- Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
- Serve generous ladles of shrimp and sauce on a bed of creamy "grits".
Nutrition Facts : Calories 0 calorie
CHEESY CREOLE GRITS
Steps:
- In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
- Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
- Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.
CREOLE GARLIC GRITS
Make and share this Creole Garlic Grits recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- boil grits with water until thick at end add garlicand cheese
- meanwhile in skillet
- cook bacon
- remove add butter
- fry eggs over easy.
- flop.
- 1/4 of grits on plate crumble bacon.
- top with eggs.
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- In a medium saucepan over low heat, melt the butter. Add the scallions and garlic and cook until softened, 2 to 3 minutes.
- While the Creole sauce is reducing, in a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (You can keep the Creole spice mix at room temperature for up to 6 months.)
- In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and have thickened to a mush-like consistency, 4 to 8 minutes.
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- Add 1 cup grits to 4 cups heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese and creamed corn. Stir to mix thoroughly and cover. Set aside.
- Combine shrimp, Creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts. Add garlic and cook 1 minute. Add shrimp and cook, without stirring, 1 minute. Add tomatoes, celery salt and green onions. Cook, stirring occasionally, 3 minutes. Deglaze pan with wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Add corn kernels and stir.
- Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
7 CREOLE DISHES YOU HAVE TO TRY – BIG 7 TRAVEL FOOD GUIDES
From bigseventravel.com
- Chicken And Sausage Gumbo. This is one of the best known recipes in Creole cooking and this version does it real justice. Huge flavours and a simple cooking technique make this a must-try.
- Shrimp And Grits. This Creole shrimp and grits recipe is super easy yet delicious! Shrimp and grits using quick grits (which cook in 5 minutes) actually make a much creamier version of the southern corn dish.
- Creamy Shrimp Pasta with Mushrooms. This recipe has a lot going for it. A hearty pasta dish with deliciously seasoned shrimp cooked with creole seasonings and tomatoes in a mushroom cream sauce.
CREOLE SHRIMP AND GRITS RECIPE | MYRECIPES
From myrecipes.com
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups water to a 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 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 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 a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.
CREOLE SHRIMP AND GRITS - THE CAGLE DIARIES
From thecaglediaries.com
- Bring the water to a boil then add the grits and salt. Stir, cover and allow to simmer on low for 5 minutes.
- After the grits have simmered, add the grated cheddar and whisk together with 1/4 stick of butter. Cover and put aside.
- Cook the bacon in a skillet until crispy. Remove the bacon and put aside. Keep the grease from the bacon in the skillet.
CREOLE STYLE PORK AND GRITS RECIPE - WOMAN'S DAY
From womansday.com
- In a 5- to 6-quart slow cooker, toss the pork with the Creole seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Scatter the peppers over the top and cook, covered, until the pork is tender and easily pulls apart, 6 hours on high or 8 hours on low.
CREOLE SHRIMP & CHEESY CAULIFLOWER GRITS | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
- Mix together all of the “shrimp” ingredients except the shrimp in a medium bowl. Toss the shrimp with the sauce. Cover and let marinade at least 30 minutes or up to 4 hours.
- Over medium heat, warm the butter or olive oil until hot, then add the cauliflower and garlic. Stir well. Cover and cook for a few minutes until the cauliflower is tender, then uncover and stir in the wine, seasonings, half & half, cream cheese, and shredded cheese. Cook until the mixture resembles the texture of grits, seasoning with salt & pepper to taste, adding more cream if needed to get the texture right. Set the grits aside while you cook the shrimp.
SHRIMP CREOLE OVER GRITS RECIPE INTRINSIC001 - CHOWHOUND
From chowhound.com
- combine bell peppers, celery, onions, chili peppers, salt, pepper, creole seasoning, and crushed red pepper flakes into large boiler with some EVOO and a little margarine – cook over med to med/high heat until lightly browned from the oil stirring occasionally to prevent burning.
- Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.
- For rue, in side pan over med to med/high heat add 1/2 to 3/4 c EVOO or canola oil and 1 c flour, stir mixture adjusting thickness to a little thinner than pudding.
CREOLE SHRIMP AND GRITS RECIPE - BROWN EYED BAKER
From browneyedbaker.com
- Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and water to a 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 butter in a Dutch oven over medium heat; stir in flour and cook, stirring constantly until flour is caramel colored (about 8 to 10 minutes). Add onion, celery, green pepper, and garlic, and cook, stirring often, 5 to 7 minutes or until tender. Stir in Creole seasoning, lemon juice, and Worcestershire sauce. Add the tomato paste and stir until it is evenly coating all of the vegetables. Slowly add 2 cups shrimp broth, stirring constantly to create a thick sauce. Add the bay leaf, reduce the heat to low, and cook, stirring occasionally, for 45 minutes. Add the shrimp, and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency.
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From hipfoodiemom.com
- In a medium skillet set over medium heat, heat the olive oil. Add the onion, and celery and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes, bell pepper, garlic, Worcestershire sauce, chili powder, salt and pepper and cook, stirring, for 5 more minutes. Add the shrimp. Cover and cook until the shrimp are opaque and cooked through, 5 minutes.
- In a large saucepan set over medium-high heat, bring the liquid (chicken stock or water) and the salt to a boil. While whisking constantly, slowly pour the grits into the boiling water. Reduce the heat to low and simmer, whisking often, until the grits become thick and creamy, about 5 minutes. Remove from the pan from the heat, stir in the cheese.
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