I have been making this for years. This is my "go to" recipe when I want some comfort cooking. It's time consuming and worth it! Southern Living has a browned flour recipe which I've used successfully in the past for the roux, but you can also use the roux method shown. Just Don't Skip the Roux! The recipe itself can get quite spicy, so consider reducing the spices if you don't like it too hot. Just taste it as you go along. Sometimes I just make instant grits using 1/2 milk and 1/2 water to save time. Serve it with a good french or italian bread!
Creole Shrimp and Grits
The sauce for this Creole Shrimp and Grits recipe starts with a roux, which is browning flour in oil. Be sure to get into the corners of the pan when you stir so the flour there doesn't scorch.
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- 2 pounds unpeeled, medium-size raw shrimp (26/30 count)
- 1/4 cup vegetable oil
- 1/3 cup all-purpose flour
- 1 medium onion, finely chopped
- 2 celery ribs, chopped
- 1 medium-size green bell pepper, chopped
- 2 garlic cloves, chopped
- 1 (6-oz.) can tomato paste
- 1 bay leaf
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 1/2 cups uncooked quick-cooking grits
- 1. Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.
- 2. Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 8 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
- 3. Meanwhile, bring milk, 2 1/2 cups water, and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.
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