Recipe courtesy of The Cork Room
Shrimp and Grits
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- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 1 serving
- Level: Intermediate
- Total: 50 min
- Active: 30 min
- Yield: 1 serving
Ingredients
Grits:
Creole Sauce:
Grilled Shrimp:
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Directions
- For the grits: In a large saucepan on medium heat, stir together the butter, bouillon powder and 6 cups water until the butter is melted. Add the grits. Cook until the grits are fluffy and tender, about 10 minutes. Add the cream cheese and stir until blended. Add the Cheddar and Gouda and stir until completely melted, about 10 minutes. Add the heavy cream and white pepper.
- For the Creole sauce: Cook the bacon in a skillet, then remove the bacon and crumble. Mix the tomato paste into the skillet with the bacon fat, then add the cream. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until the proper consistency is reached.
- For the shrimp: Sauté the shrimp in a saucepan with the olive oil and butter. Add the poultry seasoning and Creole seasoning.
- Serve on top of the grits with the Creole sauce and crumbled bacon (save the remaining grits and Creole sauce for another use).
