I followed the recipe as written, the only change I made was to the grits. Slowly add 2 cups shrimp broth, stirring constantly to create a thick sauce. I used frozen shrimp that were already shelled, so I used chicken bouillon instead of shrimp broth. No objections whatsoever :), Looks delicious! Shrimp and grits are one of my favorite things to eat – but something I’ve never imagined trying to cook myself! Now, celebrity chef Paula Deen shares her secrets for transforming ordinary meals into memorable occasions in Cooking with Paula Deen. Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html. Once the shrimp broth is done, you make a roux with butter and flour, let it caramelize, then saute your vegetables. Quick and easy. Quick question – in step 2 where it says oil, do you mean butter? Sprinkle with remaining ½ cup cheese. Stir in cheese. Garnish with green onion, if desired. He really does a great job of capturing the essence of southern cooking with this creole shrimp and grits recipe. Are you doing anything to celebrate Mardi Gras today or tonight? In a medium saucepan, bring chicken broth and remaining ½ cup butter to a boil over medium-high heat. First the biegnets, now this!! Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Add the shrimp, and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency. YUM YUM! Serve immediately. If you are in your off season or have time between your next event then have at it. thanks for the yummy recipe :), Michelle, the color of the shrimp with the contrast against the potatoes! Looks fantastic ;). No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. This sounds amazing. Add the bay leaf, reduce the heat to low, and cook, stirring occasionally, for 45 minutes. But I definitely recommended this recipe for shrimp and grits , especially when your snowed in. Throw in all your seasonings, tomato paste, and then slowly add the shrimp broth to create a wonderfully thick sauce that you let simmer for a little while. I’d love to try it out with your shrimp and grits recipe. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! I have NEVER wanted shrimp more in my life =) I have featured this post in today’s Friday Food Fetish roundup. A couple of summers ago my Chief Culinary Consultant and I went to the Outer Banks for a long weekend and I think we ordered shrimp and grits twice while we were there. It was quite the “Hallelujah!” Shrimp Creole is a dish of Louisiana Creole origin and has a tomato base. There’s another famous New Orleans dish called Shrimp Etouffee which it shouldn’t be confused with because that dish has a roux base. Your email address will not be published. https://www.thedailymeal.com/best-recipes/creole-shrimp-etouffee-grits Cook grits for about 5-7 mins, until cooked through. For the cheddar grits. THANK YOU! This is sooooooooooo good! Happy Mardi Gras! Pour off drippings. Being an Athlete and now a High School Basketball Coach I strive to bring healthy meals to athletes all over the world. I just made shrimp tonite! Delicious! Let me know if you have any objections and thanks as ever for the inspiration…, Thank you so much for featuring the recipe! Bring shells and water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. I’d love to see you take on jumbalaya. If you have never tasted this amazing dish, then I most certainly urge you to add this dish to your menu. It’s truly up to you how you like your grits. I may try this again as a gluten free dish with a different flour. Pork Dumplings Recipe with Black Vinegar and Ginger, Half and Half or Milk if you want creamy grits. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells. . He will be making this again. I made my own creole seasoning this year and it was so easy! Thanks! Yours looks amazing! Add onion, celery, green pepper, and garlic, and cook, stirring often, 5 to 7 minutes or until tender. But then I decided that everything is good in moderation. Hi Karen, It is being implemented as we speak! You can find it here: https://www.browneyedbaker.com/2011/03/02/shrimp-and-sausage-jambalaya/. They have somewhat of the same texture, so do you think I could substitute the oat bran for the grits, or would it just not mesh well together? Heat butter in a Dutch oven over medium heat; stir in flour and cook, stirring constantly until flour is caramel colored (about 8 to 10 minutes). Remove from heat, and whisk in cream. All the flavors meld together and it becomes a perfect little bed in which to cook the shrimp. I need to make this and your photos look gorgeous!! I am allergic to it but my family loves it so I made it. Taste and adjust salt, pepper and hot sauce to your preferences, and serve over the cheddar grits. Thanks for posting this recipe. I’m excited to make my own broth using the shells (I love not wasting and getting the most out of my food!). I’m going to pin this straight away, it looks fantastic, what a shame we don’t have Mardi Gras in Spain! Home » Recipe Inspiration » Creole Shrimp and Grits. Just a quick note though… in the steps, it says to heat oil in the Dutch oven, but I think it should say butter. :). I haven’t had grits since I was a kiddo. Delicious. Definitely a winner! New Orleans Bread Pudding with Bourbon Sauce. Note: I found Creole seasoning at my local grocery store in the International aisle, in the Cajun section. Reduce heat, and simmer, whisking frequently, until thickened, about 5 minutes. I don’t need many excuses to whip up decadent food, but Mardi Gras is definitely as good a reason as any. Since today is the day to celebrate, I wanted to share with you a great option for your dinner tonight if you feel like being festive and whipping up some authentic Louisiana Creole fare. Bake until hot and bubbly and cheese is melted, about 15 minutes. I made this tonight for my boyfriend and I. Served over grits, the dish is absolutely bursting flavor thanks to a wonderful combination of simple ingredients and seasonings. This recipe from Smokin’ & Grillin’ wit AB is truly amazing ! Hello and welcome! Get more great recipes by ordering your subscription to Cooking with Paula Deen today! This is looking good. I made this last night & it was a hit! If you observe Lent, are you giving anything up this year? Add the tomato paste and stir until it is evenly coating all of the vegetables. Add grits, stirring constantly, and reduce heat to low. This looks wonderful.