Shrimp Creole With Old Fashioned Creamy Grits Recipes

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".

Steps:

• COOK FLOUR AND OIL (OR BUTTER) IN SKILLET 3-5 MINUTES TO MAKE ROUX AND SET ASIDE.
• IN A LARGE PAN ADD OIL, ONIONS, GARLIC. CELERY. PEPPERS AND TOMATOES. COOK OVER MED-HIGH HEAT FOR 10 MINUTES OR UNTIL TRANSLUCENT. ADD WATER OR STOCK, LEMON JUICE AND SEASONINGS. SIMMER 20 MIN. STIR IN ROUX UNTIL COMBINED. ADD BROWN SAUCE AND SIMMER FOR ANOTHER 10 MINUTES.
• ADD UNCOOKED SHRIMP SIMMER UNTIL COOKED. THEY TURN PINK. MIX IN GREEN ONIONS AND PARSLEY. SERVE OVER HOT GRITS.
• OLD FASHIONED CREAMY GRITS
• HEAT THE WATER AND MILK IN A HEAVY BOTTOM SAUCE PAN UNTIL SIMMERING. WHILE THIS IS HEATING PUT THE STONE GROUND GRITS IN A BOWL AND COVER WITH COOL WATER, STIR THE GRITS SO THAT THE CHAFF FLOATS TO THE TOP. SKIM SURFACE AND REMOVE CHAFF. STRAIN IN A FINE STRAINER. IF YOU ARE USING REGULAT GRITS YOU CAN SKIP THIS STEP. STIR GRITS INTO WATER/MILK SIMMER STIRRING OFTEN, UNTIL TENDER TO THE BITE AND THE CONSISTENSEY OF COOKED OATMEAL. AS THEY THICKEN STIR MORE OFTEN TO PREVENT STICKING AND SCORCHING. STONE GROUNG TAKES ABOUT AN HOUR, REGULAR ABOUT 20 MINUTES. ADD MILK AND WATER AS NEEDED.
• SEASON GRITS GENEROUSLY WITH SALT AND STIR IN CREAM AND BUTTER. REMOVE FROM HEAT, COVER AND LET REST UNTIL SERVING. SERVE HOT.

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

Steps:

• Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
• Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
• Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
• Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
• Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Steps:

• In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.