Shrimp and Stone Ground Grits Recipe Video
Chef Maxwell takes tasty shrimp and mixes in stone-ground grits for a hearty and traditional dish.
Ingredients
For the Shrimp Etouffee :
Creole seasoning - 4 teaspoons
butter - 4 tablespoons, unsalted
onion - ½ cup, chopped
celery - ¼ cup, chopped
red and green bell pepper - ¼ cup, chopped
all-purpose flour - ¼ cup
tomato - ¾ cup, diced
shrimp stock - 1 ½ cups
garlic - 3 tablespoons, minced
thyme - 1 bunch
Worcestershire sauce - 2 teaspoons
hot sauce - 1 teaspoon
green onion - ½ cup, sliced
parsley - 3 tablespoons minced
shrimp - 2 pounds, peeled and deveined
unsalted butter - 3 tablespoons
For the Grits :
Stone-ground grits - 1 cup
Chicken stock - 3 cups
Heavy whipping cream - 1 cup
Butter - ¼ cup
Garlic - 1 tablespoon
Parmesan cheese - ¼ cup, finely grated
Parsley - 2 tablespoons, chopped
Directions
MAKING
To cook the shrimp:
1. Sauté flour and butter together to form a brown roux.
2. Add celery, onion, bell pepper and garlic, sauté until the onions are clear.
3. Add shrimp stock, basil, thyme and some pepper and simmer 20 minutes minimum.
4. Ten minutes before serving, add shrimp and bring back to a light simmer.
5. Adjust salt and peppers to taste.
6. Immediately before serving, stir in onion tops and parsley.
To make Stone Ground Grits with Parmesan:
7. Bring the chicken stock to a boil and stir in the grits.
8. Return to a boil and reduce heat to simmer.
9. Simmer for 30 minutes, stirring frequently.
10. Add additional stock if needed.
11. When the grits are tender add the cream, cheese and butter, stir well and simmer another 10 minutes.
SERVING
12. Garnish with parsley and serve hot.
To cook the shrimp:
1. Sauté flour and butter together to form a brown roux.
2. Add celery, onion, bell pepper and garlic, sauté until the onions are clear.
3. Add shrimp stock, basil, thyme and some pepper and simmer 20 minutes minimum.
4. Ten minutes before serving, add shrimp and bring back to a light simmer.
5. Adjust salt and peppers to taste.
6. Immediately before serving, stir in onion tops and parsley.
To make Stone Ground Grits with Parmesan:
7. Bring the chicken stock to a boil and stir in the grits.
8. Return to a boil and reduce heat to simmer.
9. Simmer for 30 minutes, stirring frequently.
10. Add additional stock if needed.
11. When the grits are tender add the cream, cheese and butter, stir well and simmer another 10 minutes.
SERVING
12. Garnish with parsley and serve hot.
Chef
