Shrimp and Jalapeno Grits
Easy
Fairly cheap
A delicious dish! You can mix as much of the Creole Seasoning as you want and store it for later use.
| Category: | Seafood |
| Seasons | |
| Cuisine Type | COM_JOOMRECIPE_CUISINE_SOUTHERN |
Ingredients
For
6
Person(s)
Grits
| 4 cup(s) Water |
| 1 cup(s) White Corn Grits |
| 1 ea Jalapeno Pepper |
| 3 Tbsp(s) Butter, unsalted |
| 2 Tbsp(s) Mascarpone or Cream Cheese |
| 0.25 cup(s) Edam or Gouda Cheese, grated |
Creole Seasoning
| 0.5 tsp(s) Salt |
| 0.5 tsp(s) Cayenne Pepper |
| 0.5 tsp(s) Sweet Smoked Paprika |
| 0.5 tsp(s) Black Pepper, ground |
| 0.5 tsp(s) Onion Powder |
| 0.5 tsp(s) Oregano, dried |
| 0.5 tsp(s) Thyme, dried |
Shrimp
| 2 Tbsp(s) Olive Oil |
| 24 oz(s) Jumbo Shrimp, raw, deveined, peeled, tail off |
| 0.5 cup(s) Andouille Sausage, cubed |
| 3 clove(s) Garlic, minced |
| 1 ea Shallot, halved and finely sliced |
| 8 ea Piquillo Peppers, halved, seeds removed and thinly sliced |
| 1 Tbsp(s) Thyme |
| 1 cup(s) Shrimp Stock |
| 2 Tbsp(s) Butter, unsalted |
| 1 tsp(s) Lemon Juice |
| 14.5 oz Diced Tomatoes, with juice |
| 5 ea Green Onions, chopped |
Shrimp and Jalapeno Grits Directions
- SHRIMP
- Season the shrimp with the Creole Seasoning, set aside.
- Heat the oil and saute the Andouille Sausage, garlic, shallot, Piquillo peppers, and thyme, about 5 minutes.
- Add the shrimp stock and tomatoes with juice, bring to a simmer. Add the butter and reduce to a thickened sauce.
- Once you have a thickened sauce, add the shrimp, green onions, and lemon juice. Simmer about 5 minutes until the shrimp are pink and done.
- GRITS
- Roast the Jalapeno pepper under a broiler or stove-top in a pan until the skin is browned and blistered. Remove skin and discard, cut the flesh in half lengthwise and remove the seeds. Dice the pepper flesh.
- Heat the water to a boil. Slowly whisk the grits in, stiring constantly. Reduce the heat, cover and cook until the grits are tender. Stir reguarly.
- Once the grits are cooked add the jalapeno pepper, fold in the butter, and both cheeses.
- SERVE
- Spoon a half cup of grits onto a plate and top with the shrimp and sauce.
