{"id":3324,"date":"2022-10-27T16:08:29","date_gmt":"2022-10-27T16:08:29","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=3324"},"modified":"2022-10-27T16:08:33","modified_gmt":"2022-10-27T16:08:33","slug":"creole-shrimp-and-grits","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=3324","title":{"rendered":"Creole Shrimp and Grits"},"content":{"rendered":"\n
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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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

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From Wikipedia.<\/p>\n\n\n\n

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 \u201choly trinity\u201d 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.<\/em><\/p>\n\n\n\n

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.<\/em><\/p>\n\n\n

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Shrimp Creole and Grits<\/h2>\n
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Sweet and Savory Shrimp in a spicy creole sauce, on a bed of cheesy grits<\/span><\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>1<\/span><\/div><\/div>
Course: <\/span>Dinner, Lunch, Main Course<\/span><\/div><\/div>
Cuisine: <\/span>Cajun, Creole<\/span><\/div><\/div>
Calories: <\/span>490<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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