Recipe courtesy of Tiffany Derry
Recipe courtesy of Tiffany Derry
Show:
Worst Cooks in America
Episode:
Spoiled Rotten: Deep Sea Disasters
Shrimp and Jalapeño Cheddar Grits
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 45 g
- Saturated Fat
- 19 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 36 g
- Cholesterol
- 211 mg
- Sodium
- 1524 mg
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 45 g
- Saturated Fat
- 19 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 36 g
- Cholesterol
- 211 mg
- Sodium
- 1524 mg
Ingredients
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Directions
- Peel and devein the shrimp but leave the tail on. Reserve the shrimp shells.
- Add the shrimp shells into a saucepan with 1 tablespoon of the tomato paste and 2 cups of the water. Bring to a boil, then reduce to a simmer and cook over medium-low heat for 20 minutes. Strain the stock and set aside.
- For the grits, heat 1 tablespoon of the vegetable oil in a large saucepan over medium-high heat. Add half of the garlic and sauté until fragrant, for 1 minute, being careful not to burn the garlic. Add the jalapeño and sauté for 1 to 2 minutes, then add the remaining 6 cups water. Bring to a boil, then gradually stir in the grits. Reduce the heat to low and cook, stirring occasionally, until the grits are cooked and have thickened, 8 to 10 minutes. Fold in the butter and Cheddar cheeses. Season to taste with salt and black pepper.
- For the gravy, preheat a large skillet with 1 tablespoon of the vegetable oil over medium-high heat. Season the shrimp with 1/2 teaspoon of the Creole seasoning and salt and pepper to taste. Add the shrimp to the skillet and sauté until the shrimp are cooked through, 2 1/2 minutes per side. Remove from the pan and set aside. Add the remaining 1 tablespoon vegetable oil and the bacon into the pan and sauté until lightly browned, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and set aside. Add the celery, bell pepper and onion to the leftover bacon fat and sauté until translucent, about 3 minutes. Add in the remaining garlic and sauté for another minute. Then add the remaining 1 tablespoon tomato paste and cook for another minute. Deglaze the pan with the white wine, then add the reserved shrimp stock, crushed tomatoes, Worcestershire, the remaining 2 tablespoons Creole seasoning, garlic powder, paprika and bay leaf. Bring to a boil, then reduce to a simmer and cook until the sauce thickens to a nappé consistency (it should coat the back of a spoon), about 10 minutes. Whisk in the butter and season to taste with salt and pepper. Discard the bay leaf. Stir in the cooked shrimp, lemon juice, basil, dill, parsley and green onions.
- To serve, add a ladleful of the jalapeño Cheddar grits into a bowl. Top with some of the shrimp gravy. Garnish with the crispy bacon lardons and basil, dill, parsley, green onions and the tarragon.
