Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Spirit! The dish was a hit. It was great! I made this tonight for my boyfriend and I. Remove from the heat and stir in butter and cheese. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Google+. Thanks for the recipe. And since my boyfriend loves pasta, i will serve over fettuccini. It was quick and easy, and most importantly delicious!!! Your email address will not be published. This is sooooooooooo good! Thanks so very much! Meanwhile, bring milk, 2 1/2 cups water, and salt to boil in a saucepan over high heat. Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges. I’m reading through the comments, but it doesn’t seem like there is any good information regarding how this actually tastes…, I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Once the shrimp broth is done, you make a roux with butter and flour, let it caramelize, then saute your vegetables. Save my name, email, and website in this browser for the next time I comment. My fiance does not like grits at all, but will eat the oat bran cereal that you find in the same aisle. Not everyone is a trained chef and I mean that with all due respect. Whisk in cream and cheddar cheese and season to taste with salt and pepper. With the “Holy Trinity,” you want to keep the ratio approximately the same as a mirepoix:  2 parts onion, 1 part celery and 1 part green bell pepper. Cook until the prawns are pink and cooked through. To make the shrimp stock, heat the oil in a large saucepan and add the prawn heads, parsley, celery, thyme, onion, fennel seeds, oregano, bay leaf and garlic. In the South, though, tonight it’s pancakes! I’m excited to make my own broth using the shells (I love not wasting and getting the most out of my food!). Visiting New Orleans was something I had always wanted to do and my hubby made it happen. Sprinkle with parsley and serve. Place the grits on a large serving platter and spoon over the shrimp sauce. Just made this for our Easter meal. Shrimp and grits are one of my favorite things to eat – but something I’ve never imagined trying to cook myself! I was thinking one thing and wrote another! Thanks again! 17 %, lbs unpeeled medium raw shrimp (26-30 count). Nothing says South quite like shrimp and grits, right? Never heard of making Shrimp Creole with ketchup. That’s actually a much better idea, I didn’t even think of that. . Heat a large skillet over medium high heat. My boys loved it. Made this tonight. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! Still can’t get them to eat seafood unless it’s in fish stick form. Peel shrimp, reserving shells; devein shrimp, if desired. Yours looks amazing! Add the onion, pepper and celery. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. He will be making this again. Add Shrimp back to the pan, stirring to coat. This recipe looks great – especially the tip on the shrimp broth (I didn’t even know such thing existed). It does pack some heat, so we cut the cayenne and hot sauce a little bit. Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. You may want to try this version instead. I haven’t had grits since I was a kiddo. onion powder I love this recipe! Southern Shrimp and Grits is a classic southern dish. I will definitely make this again. Add the New Orleans-inspired seasonings! Architecture. Many of the shrimp recipes on Pinterest don’t mention whether you use uncooked or cooked shrimp. Remove shrimp from pan and set aside. Thanks! I’m going to pin this straight away, it looks fantastic, what a shame we don’t have Mardi Gras in Spain! No objections whatsoever :), Looks delicious! Folks are free to change up recipes however they please. For lent, we usually have pasta with seafood (shrimp or scallops or both) for the grown ups and the kids will east theirs with butter and Parmesan cheese. This year we are going the pancake route. Add the tomato paste and stir until it is evenly coating all of the vegetables. black pepper 1 tsp. Hi, Connie, Thanks so very much! This was also the trip I experienced grits for the first time at a bed and breakfast in Mississippi. Set aside and proceed with making your grits. It’s always a little scary when you proclaim something to be…. This was also the trip I experienced grits for the first time at a bed and breakfast in Mississippi. Prev Article. For Mardi Gras, however, I wanted to find a recipe that had a New Orleans flair to it, and this one definitely fit the bill. Whisk together flour and water in a small bowl. Stir into tomato mixture and continue to cook for about 5 minutes, stirring. Thanks, Leanne! Add 2 litres/3½ pints water, bring to the boil and reduce to a simmer for 1 hour. Well, I’m about to have some shrimps! Hi, Myrrh, Thanks so much and definitely let me know how it turns out!, Hi, Jamar, Thank you SO VERY MUCH! Thanks again! Your email address will not be published. It’s similar to a French mirepoix which is onions, celery and carrots. :). I used frozen shrimp that were already shelled, so I used chicken bouillon instead of shrimp broth. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes. They have somewhat of the same texture, so do you think I could substitute the oat bran for the grits, or would it just not mesh well together? I’m from New Orleans (east) and I grew up eating this from Creole grandmother. Bring shells and water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Take the bacon out of the pan and use the rendered fat to fry the pepper, celery, onion and garlic until softened. Join the community on. Recipe adapted from Cooking Light. I think I need to try them again! I think this one was the best! Thanks! To serve, spoon over grits and garnish with freshly chopped parsley. Hello! Just a quick note though… in the steps, it says to heat oil in the Dutch oven, but I think it should say butter. I will make this dish tonight but will add some leftover bratwurst, small l can of tomato sauce and small can of diced fire roasted tomaoes. Glad you and he enjoyed! 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). Stir briefly. Sprinkle with chopped parsley, if desired. Cook, stirring frequently, for about 30–40 minutes. … Add the shrimp, and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency. It was delicious and a keeper! It was quite the “Hallelujah!”. Stir over medium heat until thickened. This is definitely a keeper! Would love your thoughts, please comment. MJ same thing I was thinking. What’s not to love? I have NEVER wanted shrimp more in my life =) I have featured this post in today’s Friday Food Fetish roundup. Fry, stirring frequently, for 10–12 minutes. The only modification I made was reduced the cayenne by half because I knew my son would call it spicy. I will let you know how it goes! Corncakes, as I know them, with my stash of local maple syrup and (Almost time for the new syrup) a nice sage sausage Btw I used everything but just added more spice. Learn how your comment data is processed. Mix the cornstarch and water and add to pan. Thanks again! Take control of your diet by learning to cook from scratch. Reduce heat to low and add the sliced sausage. Hello and welcome! Stir in the creole sauce, cream and butter; bring to a simmer. This I must say is actually authentic. So glad you enjoyed and a Happy Easter to you and yours! Required fields are marked *. Read about our approach to external linking. All Rights Reserved, Sign up for the Runaway Apricot newsletter for fresh recipes and ideas to your inbox! this seriously looks like the best way to celebrate mardi gras… holy yum. Meanwhile, bring milk, water, and salt to a boil in a saucepan over high heat. Home > Recipes by Category > Main Dishes > Seafood Recipes > Creole Shrimp and Grits. It was quite the “Hallelujah!” Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. Thanks. The recipe was easy to follow and I even added my own little seasoning to personalize it. In the meantime, you could install the “Pin It” button to your browser toolbar and Pin anything from all over the web (I currently use this): Serve Creole Shrimp over grits. I think you meant “never fails to please?” Because I’ve tried several of your recipes and they have not ever disappointed. I made cheesy grits. Add the peppers, onion, garlic and creole spice mix. Once boiling, whisk in grits, thyme, and rosemary and reduce heat to low. I may even frame your comment! (Emphasis on good! ) So glad you enjoyed and that I have your stamp of approval. Please stay in touch! Add chopped parsley and season to taste with salt, pepper, and more hot sauce, if desired. Spoon shrimp mixture over creamed corn, cheese grits. A southern USA classic, this traditional Creole-inspired dish gives you all the flavours of Louisiana.