Southern Creole Shrimp and Grits

Added by Rachel Rachel almost 5 years ago
Made Never

Ingredients

  • 2 lbs raw large shrimp peeled and deveined
  • 2 tsp creole seasoning (Tony Chachere’s is preferred, but any would do.) 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 medium sized green bell pepper
  • 1 medium sized red bell pepper
  • 2 cups seafood stock
  • 1 tbsp flour
  • 1 cup heavy whipping cream
  • 1⁄2 cup green onions
  • Grits
  • 2 1⁄2 cups water
  • 1 tbsp salt
  • 1 1⁄2 cup grits
  • 1 cup mild cheddar cheese shredded 1⁄2 cup heavy whipping cream

Instructions

  1. Bring 2 1⁄2 cups water and salt to a boil in a pot over high heat. Gradually stir in grits.
  2. Reduce heat to low and let simmer for 10 - 12 minutes or until thickened. Stir occasionally.
  3. Slowly add the cream and cheese until smooth. Stir occasionally to prevent sticking. Remove from heat and cover. Set aside.
  4. While grits cook, combine shrimp, creole seasoning, paprika, garlic powder, and pepper in a bowl and mix to coat.
  5. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts, then add flour until thick.
  6. Add finely chopped peppers and cook 5 - 7 minutes or until softened.
  7. Stir in 1 cup of seafood stock and slowly add heavy whipping cream. Reduce heat to low and cook for 30 minutes. Stir occasionally.
  8. Add shrimp, and cook for 10 minutes, stirring in 1⁄2 to 1 cup of remaining seafood stock to reach desired consistency. Pro Tip: Use additional flour 1 tsp at a time to thicken sauce, if needed.
  9. Spoon shrimp creole cream sauce over cheese grits. Sprinkle with green onions and serve. Pro Tip: You can add 1 lb of crab meat along with the shrimp to make this seafood creole cream sauce.