Creole Shrimp & Grits Recipe

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.
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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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.