Creole Shrimp and Grits

Due to a minor scheduling issue, I have a package of shrimp that must be consumed. Whilst an Asian stirfry would be a way to accomplish this, I just am not feeling the Asian love today.

I do love gumbos, jambalaya, and the like, so perhaps something cajun, or creole in nature. Loaded with the Cajun trinity, (Green Pepper, Onion, Celery), and dusted with a cajun spice mix.

I’ll serve this on a bed of grits, perhaps spiced with jalapeno, and flavored with a good cheese. See my post, True Grits.

From Wikipedia.

Shrimp creole is a dish of Louisiana Creole origin (French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “holy trinity” of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other “creole” dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.

Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creole dishes are free-form “improvisational” dishes, as the basic recipe may be altered to include whatever ingredients the cook has available.

Shrimp Creole and Grits

Sweet and Savory Shrimp in a spicy creole sauce, on a bed of cheesy grits

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Cajun, Creole

Servings 1

Calories 490 kcal

Ingredients

  

1x2x3x

• 1 lb Shrimp Uncooked, Shelled, deveined, 16-20
• 1 ea Onion Peeled, Diced
• 1 rib Celery Diced
• 1 ea Bell Pepper Diced
• 2 Cloves Garlic Minced
• 1/2 tsp thyme
• 1/2 tsp Cayenne
• 1/2 tsp Black Pepper
• 1 tbsp AP Flour
• 1/3 cup Dry white wine
• 1 can Diced Tomatoes with peppers You know the one
• 1 cup Chicken Stock Low Sodium
• 1 ea bay leaf
• Hot Sauce To taste
• 2 tbsp Butter

Instructions

 

• In a large skillet over medium heat, foam out the butter
• Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
• Mix together the thyme, salt, pepper, cayenne, and flour in a small bowl
• Add Spice mix to veggies, stir and cook for ~ 2 minutes
• Deglaze with wine.
• Add chicken stock, tomatoes, bay leaves, and hot sauce
• Reduce heat and simmer for 20-25 minutes, stirring occasionally.
• Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
• Taste, season, and balance flavor
• Serve over a bed of Grits. https://www.roguechef.com/?p=2739

Notes

Basic Creole Shrimp over basic cheese grits.

One can forgo the butter and replace it with bacon drippings, adding the crumbled bacon as a garnish.

You can also add sliced smoked sausage as an additional protein or a replacement for the shrimp.

Nutrition

Calories: 490kcalCarbohydrates: 39gProtein: 12gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 711mgPotassium: 1278mgFiber: 6gSugar: 16gVitamin A: 1875IUVitamin C: 46mgCalcium: 208mgIron: 6mg

Keyword Cajun, Creole, Shrimp

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