Saturday, December 31, 2011

Shrimp and Grits

This is a Paula Deen recipe.  I serve the Shrimp with my Garlic Cheese Grits.  I posted that recipe on Wednesday, February 9, 2011.  Rich and decadent, the perfect meal to serve to those special to you.
  • 3 lbs. shrimp, 20 count, peeled and deveined
  • 2 C. tasso, chopped into small cubes
  • ½ C. olive oil
  • ½ C. onions, chopped
  • ½ C. green peppers, chopped
  • ½ C. celery, chopped
  • 1 bunch green onions, chopped
  • 2 minced garlic cloves
  • ¼  C. Crystal hot sauce
  • ½ T. Tony Chachere Creole Seasoning
  • ½ C. white wine
  • 4 C. heavy cream
  1. In a large skillet over medium heat, cook tasso in olive oil until crisp
  2. Add onions, green peppers, celery, and green onions and cook until onions are translucent
  3. Add garlic and cook 1 minute
  4. Add shrimp and sprinkle with Creole seasoning
  5. Cook until pink about 2 minutes
  6. Remove everything from the pan and add the white wine to deglaze
  7. Slowly add the heavy cream and hot sauce and cook until the cream thickens
  8. Add everything back to the skillet and cook for 3 minutes
  9. Serve over Garlic Cheese Grits and garnish with chopped chives
Tips and Tricks:
  • Serve in a shallow bowl and ladle the shrimp mixture over the grits.
  • This can be made the day ahead and stored in the refrigerator, then reheated before serving.
  • Follow my link to find out how I make the Garlic Cheese Grits.

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