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Creole Shrimp & Grits

Creole Shrimp & Grits
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Creole Shrimp & Grits

creole-shrimp-grits

Ingredients

Directions

Cook flour and vegetable oil (or butter) in a skillet for approx. 3-5 minutes to make roux and set aside. In a large saucepan, add oil and sweat onions, garlic, peppers, celery and tomato on medium-high heat for approximately 10 minutes until translucent. Add water, lemon juice and seasonings and simmer for 20 minutes. Add roux until combined and brown sauce and simmer for an additional 10 minutes.

Add uncooked shrimp, chicken or pork at this time and simmer until cooked. Mix in parsley and green onions and serve over rice or grits.

Old Fashioned Creamy Grits

Ingredients

Directions

Heat the 2 cups water and milk in a heavy-bottomed saucepan until just simmering.

While the milk is heating, put the stone-ground grits into a large mixing bowl and cover with cool water. Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully and remove the chaff. Drain the grits in a fine strainer. (If you are using regular grits, skip this step.) Stir grits into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. As the grits thicken, stir them more often to keep them from sticking and scorching. Regular grits are done in about 20 minutes, but stone-ground require an hour or a little more to cook, and you will have to add additional milk and water as needed.

Season the grits generously with salt and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot.