At both cities, we indulged in a lot of southern staples, including Shrimp and Grits. Well, the husband did since I was busy stuffing my face with other yummy foods like Jambalaya, fried Chicken, Beignets and much more!
I remember watching this Food Network Throwdown with Bobby Flay and a native of one of the cities in Louisiana, if I'm not mistaken - a Throwdown of Shrimp and Grits! I remember scribbling down instructions of what they created and putting that in my list of to-make recipes. But I promptly forgot about it. After my trip to New Orleans (and Savannah, most recently), I knew I had to dig it up and quickly make it!
Here's what I managed to gather from the show though I don't remember whose recipe I was following and whether this is accurate. It tasted yummy, nonetheless! I must say, though, this dish is best eaten fresh and hot off the stove! Bon Appetit!
Shrimp and grits
Ingredients and instructions:
For the grits
- 1 cup grits
- 2 cups water
- 2 chicken bouillon cubes
- 2 tablespoons butter
- 2 tablespoons cream
- 1/2 cup of your favorite cheese
For the Shrimp
- 1 tablespoon butter
- 1/2 pound shrimp, peeled and deveined
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon powdered pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons finely chopped garlic
- 2 scallion sprigs, chopped
For the sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low sodium chicken broth
- 2 teaspoons worcestershire sauce
- 1 teaspoon hot sauce
Bring the water to a boil. Add the bouillon cubes and stir to dissolve. Add the grits and let it cook according to manufacturer's directions. Once it's cooked, add the butter and stir. Add the cream and cheese, stir till the cheese is melted. Remove from flame and keep aside.
In a bowl, mix the shrimp, salt, powdered pepper, cayenne pepper and italian seasoning. In a frying pan, melt the butter on medium high heat. Saute the garlic in the butter till it starts to brown. Add the shrimp and let it cook. Add the chopped scallions, stir for a minute. Turn off the flame.
In another pan on medium heat, add the butter and once it's melted, add the flour. Stir constantly for a minute till the raw smell of the flour goes. Reduce the heat to the lowest setting. Add the chicken broth slowly and stir till the flour mixture is completely incorporated. Add the worcestershire and hot sauce. Increase the heat to medium and continue to stir till the sauce thickens.
You can add the shrimp to the sauce before serving over the grits or you could assemble them individually.