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Creole Shrimp & Grits

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Great for a gang, this recipe for Creole Shrimp goes great over grits, rice or even poured over fresh-baked bread in a bowl!  It’s a fun, crowd-pleasing party item that can be mixed up by using chicken, pork or even smoked sausage in place of the shrimp.  One of the most popular menu items for events in the Loveless Barn, we think you’ll enjoy it too!









Shrimp Creole




¼ cup flour

¼ cup oil or clarified butter

2 Tbsp olive oil

2 cups onion, diced

1 Tbsp garlic, minced

1 cup celery, diced

1 cup bell pepper, diced

2 ea bay leaf

¾ tsp dried thyme

4 cups diced fresh tomato

1 cup water or stock

½ tsp black pepper, ground

2 Tbsp blackening seasoning

1 tsp salt

1 Tbsp lemon juice

1.5 cups brown sauce (demiglace or brown gravy)

2 lbs shrimp, peeled and deveined. (chicken or pork may also be used)

Reserve until end:

½ cup green onion, chopped

½ cup parsley, chopped


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




2 cups water, or more
2 cups milk, or more
1 cup Stone Ground Tennessee Grits
Kosher salt
1/4 cup heavy cream
2 Tbsp. unsalted butter


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.



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