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Creole Shrimp & Grits Recipe

One of the specialties of the house at the Sojourner Café in Atlanta is their own version of Shrimp and Grits. It’s fabulous, and a similar version can be made at home quite easily, using the Basic Creole Sauce Module as a head start. The dish is made of three components: greens, fried grits, and Creole shrimp sauce. Each of these components can be made a day or two ahead, but each is also quick and easy. This delicious Creole Shrimp & Grits is perfect to serve at the Martin Luther King, Jr. celebration or for Mardi Gras.
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Timesavers, besides the Basic Creole Sauce Module (which hopefully is already in the freezer), are quick grits, and greens made in the slow cooker. Crusty French bread and a salad make perfect accompaniments to this dish. It’s even fancy enough to serve company. Leftover sauce is great gently reheated and served over rice.


8 Servings

1 recipe Slow Cooker Southern Greens

Fried Grits Patties
3 cups cooked grits
1 cup grated cheddar cheese
1 teaspoon Tabasco pepper sauce
2 eggs

1 cup dry bread crumbs
oil for deep frying

Creole Shrimp Sauce:
1/4 pound andouille sausage, diced
1/4 cup vegetable oil
1/4 to 1/2 cup flour

2 cups Basic Creole Sauce, from the Basic Creole Sauce Module
1 1/2 cups chicken broth, or 1 1/2 cups water with 1 1/2 teaspoons chicken bouillon

1 to 2 teaspoons Louisiana-style hot sauce
salt and freshly ground pepper, to taste
2 pounds uncooked medium shrimp

chopped green onion tops
  1. Start the greens in the slow cooker early in the day, or they can be cooked a day ahead and reheated when ready to serve.

  2. Grits Patties: Mix the hot cooked grits with the cheese and hot pepper sauce; let cool 10 minutes.

  3. Whisk in the eggs.

  4. Let the mixture cool and using a 1/2 cup measure, form 6 round patties, about 3/4" thick.

  5. Measure the bread crumbs onto a large plate; press each of the patties into the crumbs, pressing to insure they adhere.

  6. Place the patties in a single layer on a plate, cover with plastic wrap, and refrigerate until just before serving (they can be made a day ahead).

  7. Just before serving, heat oil in a deep fryer to 375°.

  8. Fry the grits patties, one or two at a time (don't crowd) until golden brown, 2-3 minutes.

  9. Drain on paper towels and keep warm in a 300° oven. The patties can also be fried early in the day and reheated in a 350° oven just prior to serving.

  10. Creole Sauce: Brown the andouille sausage in a skillet; remove to paper towels.

  11. Add the vegetable oil to the skillet and heat over medium-high heat.

  12. Whisk in enough of the flour to make a thick paste and cook, stirring constantly, until the mixture turns medium-brown, about 5 minutes.

  13. Remove from the heat.

  14. Bring the Basic Creole Sauce to a boil in a medium-size saucepan.

  15. Stir in the roux and cook until thickened, 2 or 3 minutes.

  16. Stir in the shrimp, hot sauce, andouille sausage, and salt and freshly ground pepper to taste.

  17. Turn down the heat; simmer until the shrimp barely turn pink.

  18. Assembly: Place a mound of greens on each serving plate.

  19. Top the greens with a fried grits patty.

  20. Ladle the shrimp sauce mixture over all.

  21. Garnish with a few chopped green onion tops, and serve.

Amount Per Serving
Calories 545 Calories from Fat 311
Percent Total Calories From: Fat 57% Protein 26% Carb. 17%

Nutrient Amount per Serving
Total Fat 35 g
Saturated Fat 11 g
Cholesterol 313 mg
Sodium 1301 mg
Total Carbohydrate 22 g
Dietary Fiber 1 g
Sugars 0 g
Protein 36 g

Vitamin A 67% Vitamin C 37% Calcium 0% Iron 26%




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Content copyright © 2013 by Karen Hancock. All rights reserved.
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